YOUR SOLIN GENERATED RECIPE
Classic Carbonara with Crispy Pancetta
Al dente protein pasta tossed in a velvety sauce of pasture-raised eggs and sharp Pecorino Romano, topped with salty, golden-brown pancetta.
INGREDIENTS
2 oz chickpea pasta
0.5 oz pancetta
1 large egg
3 large egg whites
2 tbsp Pecorino Romano cheese
0.5 tsp black pepper
0.25 tsp sea salt
1 tbsp fresh parsley
PREPARATION
Boil the chickpea pasta in filtered water with a pinch of sea salt until al dente.
Crisp the pancetta in a skillet over medium heat until the fat renders and the edges are golden-brown.
Whisk the pasture-raised egg, egg whites, and Pecorino Romano in a bowl until smooth and pale.
Reserve a splash of the starchy pasta water before draining the noodles.
Turn off the heat and toss the hot pasta with the pancetta, ensuring every strand is coated in the flavorful fat.
Temper the egg mixture with a spoonful of pasta water, then pour over the pasta, stirring vigorously to create a glossy, cream-like sauce.
Finish with freshly cracked black pepper and chopped parsley for a bright, clean finish.