YOUR SOLIN GENERATED RECIPE
Classic Carbonara with Pancetta and Egg
Al dente chickpea pasta tossed in a velvety sauce of tempered eggs and nutty parmesan, punctuated by crispy bits of salty pancetta.
INGREDIENTS
2 oz chickpea spaghetti
0.5 oz pancetta
2 large Eggs eggs
2 large Egg whites egg whites
3 tbsp grated parmesan cheese
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 according to package directions until al dente.
While the pasta cooks, heat a large skillet over medium heat and sauté the diced pancetta until it becomes crispy and golden brown.
In a small bowl, whisk together the whole eggs, egg whites, and grated parmesan cheese until well combined.
Reserve 0.25 cup of the starchy pasta water, then drain the spaghetti.
Turn off the heat under the skillet with the pancetta and add the hot pasta, tossing to coat in the rendered fat.
Slowly pour in the egg and cheese mixture while constantly tossing the pasta to create a creamy, velvety sauce without scrambling the eggs.
Add a splash of the reserved pasta water if needed to reach your desired consistency, then season with black pepper and sea salt.