Egg & Turkey Bacon Protein Carbonara

Name: Egg & Turkey Bacon Protein Carbonara
Ingredients: 100g dry Edamame or lentil spaghetti; 2 whole + 4 whites Eggs + egg whites; 80g chopped Turkey bacon (low-fat); 3 tbsp Parmesan (grated, low-fat if possible); generous amount Black pepper; 1 clove minced Garlic (optional)

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipeshighProteincarbonaraeggturkeyBaconlowCarbPasta

Nutrition (per serving)

520Calories

60 gProtein

40 gCarbs

18 gFat

2 gSugar

780 mgSalt

Ingredients

100g dry Edamame or lentil spaghetti
2 whole + 4 whites Eggs + egg whites
80g chopped Turkey bacon (low-fat)
3 tbsp Parmesan (grated, low-fat if possible)
generous amount Black pepper
1 clove minced Garlic (optional)

Method

Cook edamame/lentil spaghetti in boiling salted water for 6–8 minutes until al dente. Reserve ½ cup pasta water, then drain.
In a non-stick pan, cook chopped turkey bacon over medium heat 4–5 minutes until crispy. If using garlic, add minced clove in the last minute. Remove from heat.
In a bowl, whisk whole eggs, egg whites, grated parmesan, and lots of black pepper until smooth.
Add hot drained pasta to the bacon pan. Toss quickly.
Remove pan from heat (very important to avoid scrambling eggs). Pour egg mixture over pasta and toss vigorously for 1 minute. Add reserved pasta water 1 tbsp at a time until silky and creamy.
Serve immediately with extra black pepper on top.