YOUR SOLIN GENERATED RECIPE
Creamy Pancetta Carbonara with Silky Egg Sauce
Sautéed chicken and crispy pancetta tossed with al dente pasta in a velvety, egg-based sauce that coats every strand with rich, savory flavor.
INGREDIENTS
1.5 oz dry spaghetti
4 oz chicken breast
0.5 oz pancetta
1 large egg
1 tbsp Parmesan cheese
0.25 tsp black pepper
0.13 tsp sea salt
1 tsp fresh parsley
1 tsp olive oil
PREPARATION
Boil a pot of salted water and cook the spaghetti until al dente, reserving 2 tablespoons of pasta water before draining.
In a small bowl, whisk the egg, grated Parmesan, and black pepper until well combined.
Heat olive oil in a skillet over medium heat; add the pancetta and cook until crispy and golden.
Add the diced chicken breast to the skillet with the pancetta and sauté until cooked through and lightly browned.
Turn off the heat and add the cooked pasta and reserved pasta water to the skillet, tossing to combine with the meat.
Slowly pour the egg mixture over the pasta while tossing constantly to create a creamy, silky sauce without scrambling the eggs.
Garnish with fresh parsley and an extra crack of black pepper before serving immediately.