YOUR SOLIN GENERATED RECIPE
Classic Carbonara with Pancetta and Egg
Tossed al dente spaghetti in a silky sauce of pasture-raised eggs and sharp Pecorino Romano, finished with crispy, gold-brown pancetta.
INGREDIENTS
1 oz dry spaghetti
0.75 oz nitrate-free diced pancetta
2 large pasture-raised eggs
2 large pasture-raised egg whites
2 tbsp grated Pecorino Romano cheese
0.5 tsp freshly cracked black pepper
0.25 tsp sea salt
PREPARATION
Bring a large pot of water to a boil and add the sea salt.
Cook the spaghetti according to package directions until al dente.
While the pasta cooks, place the diced pancetta in a large skillet over medium heat and cook until crispy and golden brown.
In a small bowl, whisk together the whole eggs, egg whites, grated Pecorino Romano, and black pepper until well combined.
Reserve about 1/4 cup of the starchy pasta water, then drain the spaghetti.
Turn off the heat under the skillet with the pancetta; add the drained pasta and toss to coat in the rendered fat.
Slowly whisk 2 tablespoons of the hot pasta water into the egg mixture to temper it, preventing the eggs from scrambling.
Pour the egg mixture over the pasta and toss vigorously for 1-2 minutes until the sauce thickens into a silky, creamy coating.