Classic Carbonara with Pancetta and Egg

This is an example of a meal that Solin would create to include in your personalized meal plan.

Classic Carbonara with Pancetta and Egg

YOUR SOLIN GENERATED RECIPE

Classic Carbonara with Pancetta and Egg

Al dente spaghetti tossed in a velvety emulsion of whisked eggs and sharp Pecorino Romano, punctuated by the savory crunch of golden pancetta.

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NUTRITION

526kcal
Protein
38.3g
Fat
28.4g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

1.25 oz dry spaghetti

0.75 oz pancetta

1 large egg

3 large egg whites

1.5 oz Pecorino Romano cheese

0.5 tsp black pepper

0.25 tsp sea salt

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PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the spaghetti until al dente.

  • 2

    While the pasta cooks, sauté the diced pancetta in a large skillet over medium heat until it becomes golden and crisp.

  • 3

    In a small bowl, whisk together the whole egg, egg whites, grated Pecorino Romano, and black pepper until well combined.

  • 4

    Reserve 0.5 cup of the starchy pasta water, then drain the spaghetti.

  • 5

    Turn off the heat under the skillet with the pancetta and add the hot spaghetti, tossing to coat the strands in the rendered fat.

  • 6

    Quickly pour in the egg and cheese mixture while continuously tossing the pasta, adding small splashes of reserved pasta water to create a creamy, emulsified sauce without scrambling the eggs.

Classic Carbonara with Pancetta and Egg

This is an example of a meal that Solin would create to include in your personalized meal plan.

Classic Carbonara with Pancetta and Egg

YOUR SOLIN GENERATED RECIPE

Classic Carbonara with Pancetta and Egg

Al dente spaghetti tossed in a velvety emulsion of whisked eggs and sharp Pecorino Romano, punctuated by the savory crunch of golden pancetta.

NUTRITION

526kcal
Protein
38.3g
Fat
28.4g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

1.25 oz dry spaghetti

0.75 oz pancetta

1 large egg

3 large egg whites

1.5 oz Pecorino Romano cheese

0.5 tsp black pepper

0.25 tsp sea salt

PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the spaghetti until al dente.

  • 2

    While the pasta cooks, sauté the diced pancetta in a large skillet over medium heat until it becomes golden and crisp.

  • 3

    In a small bowl, whisk together the whole egg, egg whites, grated Pecorino Romano, and black pepper until well combined.

  • 4

    Reserve 0.5 cup of the starchy pasta water, then drain the spaghetti.

  • 5

    Turn off the heat under the skillet with the pancetta and add the hot spaghetti, tossing to coat the strands in the rendered fat.

  • 6

    Quickly pour in the egg and cheese mixture while continuously tossing the pasta, adding small splashes of reserved pasta water to create a creamy, emulsified sauce without scrambling the eggs.