YOUR SOLIN GENERATED RECIPE
Classic Carbonara with Pancetta and Egg
Al dente chickpea pasta tossed in a velvety sauce of tempered pasture-raised eggs and sharp Pecorino, punctuated by crispy bits of salty pancetta.
INGREDIENTS
2 oz Chickpea spaghetti
0.5 oz Nitrate-free pancetta
2 large Pasture-raised eggs
2 large Egg whites
1 tbsp Pecorino Romano cheese
0.5 tsp Black pepper
0.25 tsp Sea salt
1 cup Fresh baby spinach
PREPARATION
Bring a large pot of water to a boil and cook the chickpea spaghetti according to package directions until al dente.
While the pasta cooks, sauté the diced pancetta in a large skillet over medium heat until the fat renders and the meat becomes golden and crispy.
In a small bowl, whisk together the whole eggs, egg whites, grated Pecorino Romano, and black pepper until the mixture is smooth.
Reserve 0.25 cup of the hot starchy pasta water before draining the noodles.
Add the drained pasta and baby spinach to the skillet with the pancetta, tossing until the spinach just begins to wilt.
Remove the skillet from the heat and slowly pour in the egg mixture, tossing vigorously with tongs to create a creamy emulsion without curdling the eggs.
Thin the sauce with the reserved pasta water one tablespoon at a time until it reaches a silky consistency, then season with the sea salt and serve immediately.