YOUR SOLIN GENERATED RECIPE
Creamy Pancetta Carbonara with Silky Egg Sauce
Al dente chickpea pasta tossed in a velvety emulsion of whisked eggs and sharp parmesan, punctuated by the savory crunch of golden-brown pancetta.
INGREDIENTS
2 oz chickpea spaghetti
0.75 oz pancetta
2 large eggs
1 large egg white
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 according to package directions until al dente.
While the pasta cooks, place the diced pancetta in a large skillet over medium heat and sauté until the fat has rendered and the bits are golden and crispy.
In a small bowl, whisk together the whole eggs, egg white, and grated parmesan cheese until the mixture is smooth and well combined.
Reserve about half a cup of the starchy pasta water, then drain the spaghetti and immediately add it to the skillet with the pancetta.
Remove the skillet from the heat and quickly stir in the egg and cheese mixture, adding splashes of pasta water as needed to create a silky, creamy sauce.
Season the carbonara with sea salt and black pepper, then garnish with fresh parsley and serve immediately while hot.