YOUR SOLIN GENERATED RECIPE
Creamy Pancetta Carbonara with Silky Egg Sauce
Sautéed crisp pancetta and chickpea spaghetti are tossed in a velvety emulsion of tempered eggs and sharp Pecorino Romano for a rich and savory bite.
INGREDIENTS
1.5 oz Chickpea spaghetti
1 oz Pancetta
2 large Eggs
2 large Egg whites
0.75 oz Pecorino Romano cheese
1 cup Baby spinach
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Bring a large pot of water to a boil and cook the chickpea spaghetti according to package directions until al dente, reserving 0.25 cup of pasta water before draining.
In a small mixing bowl, whisk together the whole eggs, egg whites, grated Pecorino Romano cheese, and black pepper until the mixture is uniform and smooth.
Place a large skillet over medium heat and cook the diced pancetta until the fat has rendered and the meat becomes golden and crispy.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, then stir in the baby spinach until it just begins to wilt.
Add the cooked spaghetti to the skillet with the pancetta and spinach, tossing thoroughly to ensure the noodles are coated in the savory rendered fat.
Remove the skillet from the heat entirely to ensure the eggs do not scramble, then immediately pour in the egg and cheese mixture.
Add the reserved pasta water one tablespoon at a time while stirring the pasta vigorously until a silky, creamy sauce forms and clings to the noodles.