YOUR SOLIN GENERATED RECIPE
Classic Carbonara with Pancetta and Pecorino
Sautéed pancetta and al dente chickpea pasta are tossed in a velvety sauce of tempered eggs and sharp Pecorino Romano.
INGREDIENTS
2 oz Chickpea spaghetti
0.5 oz Pancetta
2 large Eggs Eggs
2 large Egg whites Egg whites
0.5 oz Pecorino Romano cheese
0.25 tsp Black pepper
0.5 tsp Sea salt
PREPARATION
Bring a large pot of water to a boil and season with sea salt.
Cook the chickpea spaghetti according to package directions until al dente, reserving 0.25 cup of pasta water before draining.
While pasta cooks, add the diced pancetta to a cold skillet and turn heat to medium, sautéing until the fat renders and the meat is golden and crispy.
In a small bowl, whisk together the whole eggs, egg whites, grated Pecorino Romano, and black pepper until well combined.
Turn off the heat on the skillet and add the drained pasta, tossing to coat in the rendered pancetta fat.
Quickly pour in the egg mixture and a splash of reserved pasta water, stirring constantly to create a creamy sauce without scrambling the eggs.