YOUR SOLIN GENERATED RECIPE
Classic Carbonara with Pancetta and Egg Yolk
Al dente chickpea pasta tossed in a velvety, protein-rich egg sauce with crispy pancetta and sharp Pecorino Romano for a savory, comforting finish.
INGREDIENTS
1 oz Dry chickpea spaghetti
0.75 oz Pancetta
2 oz Cooked chicken breast
1 large Egg
0.5 cup Liquid egg whites
0.5 oz Pecorino Romano cheese
0.25 tsp Black pepper
0.25 tsp Sea salt
1 tsp Fresh parsley
PREPARATION
Boil the chickpea pasta in a pot of salted water until al dente, then reserve 1/4 cup of the pasta water before draining.
In a medium skillet over medium heat, sauté the diced pancetta until it becomes golden and crispy.
In a small bowl, whisk together the whole egg, liquid egg whites, and grated Pecorino Romano cheese until well combined.
Add the finely diced cooked chicken breast to the skillet with the pancetta and stir for 1 minute to warm through.
Remove the skillet from the heat and add the drained pasta, tossing quickly to coat the noodles in the rendered fat.
Slowly pour the egg and cheese mixture into the pasta while whisking or tossing constantly, adding a splash of reserved pasta water as needed to create a smooth, creamy sauce.
Season with freshly cracked black pepper and garnish with chopped fresh parsley before serving immediately.