YOUR SOLIN GENERATED RECIPE
Creamy Pancetta Carbonara with Silky Egg Yolk
Al dente chickpea pasta tossed with crispy pancetta and tender chicken in a velvety egg sauce that creates a rich and luxurious finish.
INGREDIENTS
1.5 oz chickpea pasta
3 oz chicken breast
0.75 oz pancetta
1 large egg
1 tbsp parmesan cheese
0.25 tsp black pepper
0.25 tsp sea salt
1 clove garlic
1 tbsp fresh parsley
PREPARATION
Boil chickpea pasta in salted water until al dente, reserving 0.25 cup of pasta water before draining.
Sauté diced pancetta in a skillet over medium heat until crispy and the fat has rendered.
Add cubed chicken breast to the skillet, seasoning with sea salt and black pepper, and cook until golden and cooked through.
Whisk the egg and grated parmesan together in a small bowl until smooth and well combined.
Turn off the heat and add the drained pasta and minced garlic to the skillet, tossing with the chicken and pancetta.
Slowly pour the egg mixture over the pasta while stirring constantly, adding reserved pasta water as needed to create a silky sauce.
Garnish with fresh chopped parsley and an extra crack of black pepper before serving immediately.