Creamy Pancetta Carbonara with Silky Egg Yolk

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Pancetta Carbonara with Silky Egg Yolk

YOUR SOLIN GENERATED RECIPE

Creamy Pancetta Carbonara with Silky Egg Yolk

Pan-seared chicken and crispy pancetta tossed with chickpea pasta in a velvety egg yolk sauce that creates a luxuriously smooth finish.

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NUTRITION

466kcal
Protein
45.4g
Fat
16.1g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea pasta

4 oz Chicken breast

0.5 oz Pancetta

1 large Egg yolk

1 tbsp Pecorino Romano cheese

0.25 tsp Black pepper

0.25 tsp Sea salt

1 cup Baby spinach

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PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the chickpea pasta until al dente, reserving 1/4 cup of the pasta water before draining.

  • 2

    In a large skillet over medium heat, sauté the diced pancetta until the fat renders and it becomes crispy, then add the diced chicken breast and cook until golden and cooked through.

  • 3

    In a small bowl, whisk together the egg yolk, grated Pecorino Romano, and black pepper until a thick paste forms.

  • 4

    Add the cooked pasta and baby spinach to the skillet with the chicken and pancetta, tossing over low heat until the spinach just begins to wilt.

  • 5

    Remove the skillet from the heat and quickly stir in the egg mixture and reserved pasta water, tossing constantly to create a creamy, silky sauce without scrambling the eggs.

Creamy Pancetta Carbonara with Silky Egg Yolk

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Pancetta Carbonara with Silky Egg Yolk

YOUR SOLIN GENERATED RECIPE

Creamy Pancetta Carbonara with Silky Egg Yolk

Pan-seared chicken and crispy pancetta tossed with chickpea pasta in a velvety egg yolk sauce that creates a luxuriously smooth finish.

NUTRITION

466kcal
Protein
45.4g
Fat
16.1g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea pasta

4 oz Chicken breast

0.5 oz Pancetta

1 large Egg yolk

1 tbsp Pecorino Romano cheese

0.25 tsp Black pepper

0.25 tsp Sea salt

1 cup Baby spinach

PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the chickpea pasta until al dente, reserving 1/4 cup of the pasta water before draining.

  • 2

    In a large skillet over medium heat, sauté the diced pancetta until the fat renders and it becomes crispy, then add the diced chicken breast and cook until golden and cooked through.

  • 3

    In a small bowl, whisk together the egg yolk, grated Pecorino Romano, and black pepper until a thick paste forms.

  • 4

    Add the cooked pasta and baby spinach to the skillet with the chicken and pancetta, tossing over low heat until the spinach just begins to wilt.

  • 5

    Remove the skillet from the heat and quickly stir in the egg mixture and reserved pasta water, tossing constantly to create a creamy, silky sauce without scrambling the eggs.