Name: Classic Carbonara with Pancetta and Egg Yolk
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.75 oz Chickpea spaghetti; 0.33 oz Pancetta; 1 large Egg; 1 large Egg yolk; 3 large Egg whites; 1.25 oz Pecorino Romano cheese; 0.5 tsp Black pepper; 0.25 tsp Sea salt

Classic Carbonara with Pancetta and Egg Yolk

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

YOUR SOLIN GENERATED RECIPE

Classic Carbonara with Pancetta and Egg Yolk

Al dente chickpea pasta tossed in a velvety sauce of tempered eggs and sharp Pecorino Romano, finished with crispy bits of salty pancetta.

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NUTRITION

Protein

42.7g

Fat

27.1g

Carbs

33.6g

SERVINGS

1 serving

INGREDIENTS

1.75 oz Chickpea spaghetti

0.33 oz Pancetta

1 large Egg

1 large Egg yolk

3 large Egg whites

1.25 oz Pecorino Romano cheese

0.5 tsp Black pepper

0.25 tsp Sea salt

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PREPARATION

1
Bring a large pot of water to a boil and cook the chickpea spaghetti until al dente.
2
Sauté the diced pancetta in a skillet over medium heat until golden and crispy.
3
Whisk together the whole egg, egg yolk, egg whites, grated Pecorino Romano, and black pepper in a bowl.
4
Reserve 0.25 cup of hot pasta water before draining the spaghetti.
5
Add the hot pasta to the skillet with the pancetta and toss to coat in the rendered fat.
6
Slowly whisk the reserved pasta water into the egg mixture to temper it.
7
Pour the egg mixture over the pasta and toss vigorously until the sauce becomes glossy and thick.