YOUR SOLIN GENERATED RECIPE
Creamy Whole Wheat Carbonara with Crispy Lean Pancetta
Savor a twist on the classic carbonara made with whole wheat pasta for a hearty, wholesome texture and enriched with crispy lean pancetta, fresh egg, and a sprinkle of Parmesan cheese. The creamy sauce is achieved through a careful blend of eggs and cheese, finished with a burst of aromatic garlic and cracked black pepper.
INGREDIENTS
2 oz Whole Wheat Spaghetti (56g)
2 large Eggs (100g)
1 oz Lean Pancetta (28g)
0.5 oz Parmesan Cheese (14g)
1 clove Garlic (3g)
0.5 tsp Black Pepper
1 pinch Salt
PREPARATION
Bring a pot of salted water to a boil and cook the whole wheat spaghetti according to package instructions until al dente. Drain, reserving 1/4 cup of pasta water.
While the pasta cooks, finely mince the garlic.
In a bowl, whisk together the eggs, grated Parmesan cheese, black pepper, and a pinch of salt.
In a large non-stick skillet over medium heat, add the lean pancetta and cook until it becomes crispy. Remove the pancetta from the skillet and set aside, keeping the rendered fat.
Add the minced garlic to the skillet with the pancetta fat and sauté briefly until fragrant.
Reduce heat to low and add the cooked spaghetti back to the skillet. Pour the egg and cheese mixture over the pasta, stirring continuously to create a creamy sauce. If needed, add some reserved pasta water to loosen the sauce.
Mix in the crispy pancetta, ensuring it is evenly distributed throughout the pasta.
Serve immediately, garnished with an extra sprinkle of Parmesan and freshly ground black pepper if desired.