Classic Carbonara with Pancetta and Egg

This is an example of a meal that Solin would create to include in your personalized meal plan.

Classic Carbonara with Pancetta and Egg

YOUR SOLIN GENERATED RECIPE

Classic Carbonara with Pancetta and Egg

Al dente spaghetti tossed in a velvety egg sauce with crisp pancetta and sharp Pecorino Romano for a comforting and savory finish.

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NUTRITION

514kcal
Protein
40.4g
Fat
31.5g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

1.5 oz spaghetti

1 oz pancetta

2 large eggs

0.5 cup egg whites

3 tbsp Pecorino Romano

1 cup baby spinach

0.25 tsp black pepper

0.25 tsp sea salt

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PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente.

  • 2

    While the pasta cooks, add the diced pancetta to a large skillet over medium heat and sauté until the edges are golden and crisp.

  • 3

    In a small bowl, whisk together the whole eggs, egg whites, grated Pecorino Romano, and cracked black pepper until well combined.

  • 4

    Just before draining the pasta, reserve approximately one-quarter cup of the starchy pasta cooking water.

  • 5

    Drain the spaghetti and add it directly to the skillet with the pancetta, then stir in the baby spinach until it just begins to wilt.

  • 6

    Remove the skillet from the heat entirely and quickly stir in the egg mixture and reserved pasta water, tossing constantly to create a smooth, creamy sauce without scrambling the eggs.

Classic Carbonara with Pancetta and Egg

This is an example of a meal that Solin would create to include in your personalized meal plan.

Classic Carbonara with Pancetta and Egg

YOUR SOLIN GENERATED RECIPE

Classic Carbonara with Pancetta and Egg

Al dente spaghetti tossed in a velvety egg sauce with crisp pancetta and sharp Pecorino Romano for a comforting and savory finish.

NUTRITION

514kcal
Protein
40.4g
Fat
31.5g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

1.5 oz spaghetti

1 oz pancetta

2 large eggs

0.5 cup egg whites

3 tbsp Pecorino Romano

1 cup baby spinach

0.25 tsp black pepper

0.25 tsp sea salt

PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente.

  • 2

    While the pasta cooks, add the diced pancetta to a large skillet over medium heat and sauté until the edges are golden and crisp.

  • 3

    In a small bowl, whisk together the whole eggs, egg whites, grated Pecorino Romano, and cracked black pepper until well combined.

  • 4

    Just before draining the pasta, reserve approximately one-quarter cup of the starchy pasta cooking water.

  • 5

    Drain the spaghetti and add it directly to the skillet with the pancetta, then stir in the baby spinach until it just begins to wilt.

  • 6

    Remove the skillet from the heat entirely and quickly stir in the egg mixture and reserved pasta water, tossing constantly to create a smooth, creamy sauce without scrambling the eggs.