Whole wheat spaghetti: 60g (dry), Egg: 50g (1 large), Greek yogurt (plain, low-fat): 30g (2 tbsp), Turkey bacon: 30g (2 slices, diced), Garlic: 3g (1 clove, minced), Parmesan cheese: 15g (1.5 tbsp, grated), Fresh parsley: 5g (1 tbsp, chopped), Olive oil: 5ml (1 tsp), Black pepper: 1g (1/4 tsp)
1. Cook 60g whole wheat spaghetti according to package directions. Reserve 60ml (1/4 cup) of pasta water before draining. 2. While pasta is cooking, heat 5ml olive oil in a skillet over medium heat. 3. Add 30g diced turkey bacon and cook until crispy, about 5 minutes. 4. Add 3g minced garlic and cook for 30 seconds. Remove from heat. 5. In a bowl, whisk together 50g egg, 30g Greek yogurt, and 10g grated Parmesan cheese. 6. Add the hot drained pasta to the skillet with the bacon and garlic. 7. Working quickly, add the egg mixture to the pasta, tossing constantly. If the sauce is too thick, add a splash of the reserved pasta water. 8. Season with 1g black pepper. 9. Serve immediately, topped with remaining 5g grated Parmesan cheese and 5g chopped parsley.
