YOUR SOLIN GENERATED RECIPE
Creamy Pancetta Carbonara with Silky Egg Sauce
Sautéed pancetta and boiled chickpea pasta tossed in a velvety egg and parmesan sauce, creating a glossy finish that clings to every strand.
INGREDIENTS
2 oz chickpea spaghetti
0.5 oz pancetta
2 large Eggs eggs
0.5 cup liquid egg whites
2 tbsp parmesan cheese
0.25 tsp black pepper
0.25 tsp sea salt
1 tbsp fresh parsley
PREPARATION
Bring a large pot of salted water to a boil and cook the chickpea spaghetti until al dente.
While the pasta cooks, add the diced pancetta to a cold skillet and turn the heat to medium, rendering the fat until the meat is golden and crisp.
In a small bowl, whisk together the whole eggs, liquid egg whites, grated parmesan, and black pepper until completely smooth.
Reserve 0.25 cup of the starchy pasta water, then drain the noodles and add them directly to the skillet with the pancetta.
Remove the skillet from the heat entirely to prevent scrambling; slowly pour in the egg mixture while tossing constantly with tongs.
Add the reserved pasta water one tablespoon at a time, continuing to toss until a glossy, silky sauce coats every strand of pasta.
Season with sea salt and garnish with fresh parsley before serving immediately in warm bowls.