YOUR SOLIN GENERATED RECIPE
Classic Carbonara with Pancetta and Egg
Chickpea pasta tossed in a velvety egg and Pecorino sauce, punctuated by crispy, savory pancetta and a generous crack of black pepper.
INGREDIENTS
2 oz Chickpea pasta
1 oz Pancetta
1 large Egg
4 large Egg whites
2 tbsp Pecorino Romano cheese
2 tbsp Parmesan cheese
0.5 tsp Black pepper
0.25 tsp Sea salt
PREPARATION
Bring a large pot of water to a boil and cook the chickpea pasta until al dente.
While the pasta cooks, sauté the pancetta in a large skillet over medium heat until it is golden and crispy.
In a small bowl, whisk together the whole egg, egg whites, Pecorino Romano, Parmesan, and black pepper.
Reserve 0.25 cup of the pasta water, then drain the pasta.
Turn off the heat under the skillet, add the pasta, and quickly stir in the egg mixture and reserved water.
Toss the mixture vigorously for 1 minute until the sauce becomes velvety and coats the pasta evenly.