YOUR SOLIN GENERATED RECIPE
Classic Carbonara with Pancetta and Egg
Al dente chickpea pasta tossed in a velvety sauce of tempered pasture-raised eggs and sharp Pecorino Romano, punctuated by savory bits of crispy pancetta.
INGREDIENTS
1.5 oz Chickpea pasta
0.25 oz Nitrate-free pancetta
2 large Pasture-raised eggs
0.25 cup Liquid egg whites
0.5 oz Pecorino Romano cheese
0.5 tsp Black pepper
0.25 tsp Sea salt
1 cup Fresh baby spinach
PREPARATION
Bring a large pot of salted water to a boil and cook the chickpea pasta until al dente.
While the pasta cooks, whisk together the pasture-raised eggs, liquid egg whites, and grated Pecorino Romano in a small bowl until smooth.
In a large skillet over medium heat, sauté the diced pancetta until it becomes golden and crispy.
Add the fresh baby spinach to the skillet with the pancetta and stir for one minute until just wilted.
Reserve 0.25 cup of pasta water, then drain the pasta and add it directly to the skillet with the pancetta and spinach.
Turn off the heat completely and quickly pour in the egg and cheese mixture, stirring constantly to create a creamy sauce using the residual heat.
Gradually add a splash of the reserved pasta water if needed to reach your desired consistency, then finish with freshly cracked black pepper.