YOUR SOLIN GENERATED RECIPE
Classic Carbonara with Pancetta and Egg
Al dente chickpea pasta tossed in a silky egg and parmesan sauce with crispy pancetta and tender grilled chicken for a protein-packed twist on a classic.
INGREDIENTS
1.5 oz Chickpea spaghetti
4 oz Chicken breast
1 oz Pancetta
1 large Egg
1 tbsp Parmesan cheese
0.25 tsp Black pepper
0.13 tsp Sea salt
1 tbsp Fresh parsley
PREPARATION
Bring a pot of salted water to a boil and cook chickpea pasta until al dente.
While pasta cooks, sauté diced pancetta in a skillet over medium heat until crispy.
Season chicken breast with salt and pepper, then grill or pan-sear until cooked through and dice into bite-sized pieces.
In a small bowl, whisk the egg and grated parmesan together until smooth.
Reserve 2 tablespoons of pasta water, then drain the pasta.
Turn off the heat in the skillet, add the pasta and chicken to the pancetta.
Quickly stir in the egg mixture and reserved pasta water, tossing constantly to create a creamy sauce without scrambling the eggs.
Garnish with fresh parsley and extra black pepper before serving.