YOUR SOLIN GENERATED RECIPE
Classic Carbonara with Pancetta and Egg
Al dente chickpea spaghetti tossed in a velvety sauce of pasture-raised eggs and sharp parmesan, punctuated by savory bits of crispy pancetta.
INGREDIENTS
2.25 oz chickpea spaghetti
0.5 oz pancetta
1 large egg
3 large egg whites
2 tbsp parmesan cheese
0.25 cup frozen peas
1 clove garlic
0.25 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, whisk together the whole egg, egg whites, grated parmesan cheese, and black pepper in a small bowl until well combined.
In a large skillet over medium heat, sauté the diced pancetta until the fat renders and it becomes crispy.
Add the minced garlic and frozen peas to the skillet with the pancetta, sautéing for 1-2 minutes until the garlic is fragrant.
Reserve 0.25 cup of the starchy pasta water, then drain the spaghetti.
Turn off the heat on the skillet. Add the hot pasta to the skillet with the pancetta and peas, tossing to coat.
Slowly pour the egg mixture over the pasta while tossing constantly; the residual heat will cook the eggs into a creamy sauce without scrambling them.
Thin the sauce with a splash of reserved pasta water if needed to reach your desired consistency and serve immediately.