Creamy Pancetta Carbonara with Silky Egg Sauce

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

Creamy Pancetta Carbonara with Silky Egg Sauce

YOUR SOLIN GENERATED RECIPE

Creamy Pancetta Carbonara with Silky Egg Sauce

Sautéed chicken and crispy pancetta are tossed with chickpea pasta in a velvety egg sauce that creates a rich, savory coating without the need for heavy cream.

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NUTRITION

521kcal
Protein
51g
Fat
24.1g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

1.5 oz chickpea spaghetti

1 oz pancetta

4 oz chicken breast

1 large egg

2 tbsp parmesan 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 water to a boil and season with the sea salt. Cook the chickpea spaghetti according to package directions until al dente. Reserve 0.25 cup of the starchy pasta water before draining.

  • 2

    While the pasta cooks, heat a large skillet over medium heat. Add the diced pancetta and cook until it begins to crisp and release its natural oils, about 4-5 minutes.

  • 3

    Add the diced chicken breast to the skillet with the pancetta. Sauté for 5-6 minutes until the chicken is golden brown and cooked through.

  • 4

    In a small bowl, whisk together the large egg, grated parmesan cheese, and black pepper until well combined.

  • 5

    Reduce the skillet heat to low. Add the cooked spaghetti and baby spinach to the skillet, tossing with the pancetta and chicken until the spinach begins to wilt.

  • 6

    Remove the skillet from the heat entirely to prevent the eggs from scrambling. Quickly pour in the egg and cheese mixture along with a splash of the reserved pasta water. Toss vigorously for 1 minute until the sauce emulsifies into a silky, creamy coating.

Creamy Pancetta Carbonara with Silky Egg Sauce

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

Creamy Pancetta Carbonara with Silky Egg Sauce

YOUR SOLIN GENERATED RECIPE

Creamy Pancetta Carbonara with Silky Egg Sauce

Sautéed chicken and crispy pancetta are tossed with chickpea pasta in a velvety egg sauce that creates a rich, savory coating without the need for heavy cream.

NUTRITION

521kcal
Protein
51g
Fat
24.1g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

1.5 oz chickpea spaghetti

1 oz pancetta

4 oz chicken breast

1 large egg

2 tbsp parmesan cheese

0.25 tsp black pepper

0.25 tsp sea salt

1 cup baby spinach

PREPARATION

  • 1

    Bring a large pot of water to a boil and season with the sea salt. Cook the chickpea spaghetti according to package directions until al dente. Reserve 0.25 cup of the starchy pasta water before draining.

  • 2

    While the pasta cooks, heat a large skillet over medium heat. Add the diced pancetta and cook until it begins to crisp and release its natural oils, about 4-5 minutes.

  • 3

    Add the diced chicken breast to the skillet with the pancetta. Sauté for 5-6 minutes until the chicken is golden brown and cooked through.

  • 4

    In a small bowl, whisk together the large egg, grated parmesan cheese, and black pepper until well combined.

  • 5

    Reduce the skillet heat to low. Add the cooked spaghetti and baby spinach to the skillet, tossing with the pancetta and chicken until the spinach begins to wilt.

  • 6

    Remove the skillet from the heat entirely to prevent the eggs from scrambling. Quickly pour in the egg and cheese mixture along with a splash of the reserved pasta water. Toss vigorously for 1 minute until the sauce emulsifies into a silky, creamy coating.