YOUR SOLIN GENERATED RECIPE
Classic Carbonara with Pancetta and Pecorino
Al dente chickpea pasta tossed in a silky, protein-rich egg sauce with crispy pancetta and sharp pecorino for a savory, velvety finish.
INGREDIENTS
2 oz Chickpea spaghetti
0.75 cup Liquid egg whites
1 large Egg yolk
1 oz Pecorino Romano cheese
0.5 oz Pancetta
0.5 tsp Black pepper
0.25 tsp Sea salt
PREPARATION
Bring a large pot of salted water to a boil and cook the chickpea spaghetti until al dente.
While the pasta cooks, sauté the diced pancetta in a large skillet over medium heat until it becomes golden and crispy.
In a small bowl, whisk together the liquid egg whites, egg yolk, and grated pecorino romano until well combined.
Reserve 0.25 cup of the starchy pasta water, then drain the spaghetti.
Turn off the heat on the skillet and add the pasta directly to the pancetta, tossing to coat in the rendered fat.
Slowly pour the egg mixture over the pasta while stirring constantly, adding reserved pasta water as needed to create a velvety sauce.
Season with freshly cracked black pepper and sea salt before serving immediately.