YOUR SOLIN GENERATED RECIPE
Classic Carbonara with Pancetta
Al dente chickpea pasta tossed in a velvety egg and Pecorino sauce, finished with crispy pancetta and savory roasted chicken for a protein-packed twist on the Roman classic.
INGREDIENTS
1.5 oz chickpea pasta
1 oz pancetta
2 oz boneless skinless chicken breast
1 large egg
0.25 cup liquid egg whites
0.25 oz Pecorino Romano cheese
0.25 tsp black pepper
0.13 tsp sea salt
1 tsp olive oil
PREPARATION
Bring a large pot of salted water to a boil and cook the chickpea pasta until al dente.
While pasta cooks, heat olive oil in a skillet over medium heat and sauté the diced chicken breast until golden and cooked through.
Add the diced pancetta to the skillet with the chicken and cook until the pancetta is crispy and the fat has rendered.
In a small bowl, whisk together the whole egg, egg whites, grated Pecorino Romano, and black pepper until well combined.
Reserve 0.25 cup of pasta water, then drain the pasta and immediately add it to the skillet with the chicken and pancetta, turning off the heat.
Quickly pour the egg mixture over the pasta, tossing constantly and adding splashes of reserved pasta water until a creamy, velvety sauce forms without scrambling the eggs.