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

Whole wheat spaghetti tossed with crispy pancetta and a velvety egg sauce, creating a savory finish that coats every strand.

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NUTRITION

389kcal
Protein
38.4g
Fat
20.1g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Whole wheat spaghetti

1 oz Diced pancetta

1 large Egg

0.75 cup Liquid egg whites

2 tbsp Grated parmesan cheese

0.25 tsp Black pepper

0.25 tsp Sea salt

1 tbsp Fresh parsley

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PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the whole wheat spaghetti according to package directions until al dente.

  • 2

    While the pasta cooks, whisk together the large egg, liquid egg whites, and grated parmesan cheese in a small bowl until well combined.

  • 3

    In a large skillet over medium heat, sauté the diced pancetta until it becomes golden and crispy, then turn off the heat.

  • 4

    Use tongs to transfer the cooked spaghetti directly from the water into the skillet with the pancetta, reserving a small amount of pasta water.

  • 5

    Quickly pour the egg mixture over the warm pasta, tossing constantly for 1-2 minutes until the sauce thickens into a silky coating.

  • 6

    Season with sea salt and black pepper, then garnish with fresh parsley before serving immediately.

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

Whole wheat spaghetti tossed with crispy pancetta and a velvety egg sauce, creating a savory finish that coats every strand.

NUTRITION

389kcal
Protein
38.4g
Fat
20.1g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Whole wheat spaghetti

1 oz Diced pancetta

1 large Egg

0.75 cup Liquid egg whites

2 tbsp Grated parmesan cheese

0.25 tsp Black pepper

0.25 tsp Sea salt

1 tbsp Fresh parsley

PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the whole wheat spaghetti according to package directions until al dente.

  • 2

    While the pasta cooks, whisk together the large egg, liquid egg whites, and grated parmesan cheese in a small bowl until well combined.

  • 3

    In a large skillet over medium heat, sauté the diced pancetta until it becomes golden and crispy, then turn off the heat.

  • 4

    Use tongs to transfer the cooked spaghetti directly from the water into the skillet with the pancetta, reserving a small amount of pasta water.

  • 5

    Quickly pour the egg mixture over the warm pasta, tossing constantly for 1-2 minutes until the sauce thickens into a silky coating.

  • 6

    Season with sea salt and black pepper, then garnish with fresh parsley before serving immediately.