YOUR SOLIN GENERATED RECIPE
Creamy Pancetta Carbonara with Silky Egg Yolk
Al dente pasta tossed with crispy pancetta and golden chicken in a velvety egg sauce, finished with a generous dusting of sharp Pecorino.
INGREDIENTS
1 oz whole wheat spaghetti
4 oz chicken breast
0.5 oz pancetta
1 large egg
0.5 oz Pecorino Romano cheese
0.25 tsp black pepper
0.25 tsp sea salt
2 tbsp reserved pasta water
PREPARATION
Bring a pot of salted water to a boil and cook the whole wheat spaghetti until al dente.
While the pasta cooks, sauté the diced chicken breast and pancetta in a large skillet over medium heat until the chicken is golden and the pancetta is crispy.
In a small bowl, whisk together the egg and grated Pecorino Romano cheese until well combined.
Reserve two tablespoons of the starchy pasta water, then drain the spaghetti.
Turn off the heat in the skillet and add the pasta, tossing it with the chicken and pancetta.
Quickly whisk the reserved pasta water into the egg mixture, then pour it over the pasta, tossing constantly to create a silky, creamy sauce without scrambling the eggs.
Season with sea salt and black pepper before serving immediately.