Classic Roman Carbonara with Guanciale

This is an example of a meal that Solin would create to include in your personalized meal plan.

Classic Roman Carbonara with Guanciale

YOUR SOLIN GENERATED RECIPE

Classic Roman Carbonara with Guanciale

Sautéed guanciale and boiled chickpea spaghetti tossed in a velvety Pecorino and egg emulsion for a rich and peppery finish.

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NUTRITION

498kcal
Protein
38.2g
Fat
25.7g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

1.5 oz chickpea spaghetti

0.25 oz guanciale

1.5 oz Pecorino Romano cheese

1 large Egg egg

3 large Egg whites egg whites

1 tsp black pepper

0.25 tsp sea salt

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PREPARATION

  • 1

    Bring a large pot of water to a boil and season with sea salt.

  • 2

    Cook the chickpea spaghetti according to package directions until al dente, reserving one cup of pasta water before draining.

  • 3

    While pasta cooks, sauté the diced guanciale in a large skillet over medium heat until the fat renders and the meat is golden and crispy.

  • 4

    In a small bowl, whisk together the whole egg, egg whites, grated Pecorino Romano, and black pepper until a thick paste forms.

  • 5

    Slowly whisk two tablespoons of hot pasta water into the egg mixture to temper it, preventing the eggs from scrambling.

  • 6

    Add the drained pasta to the skillet with the guanciale, remove from heat, and quickly stir in the egg mixture until it forms a glossy, creamy sauce.

Classic Roman Carbonara with Guanciale

This is an example of a meal that Solin would create to include in your personalized meal plan.

Classic Roman Carbonara with Guanciale

YOUR SOLIN GENERATED RECIPE

Classic Roman Carbonara with Guanciale

Sautéed guanciale and boiled chickpea spaghetti tossed in a velvety Pecorino and egg emulsion for a rich and peppery finish.

NUTRITION

498kcal
Protein
38.2g
Fat
25.7g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

1.5 oz chickpea spaghetti

0.25 oz guanciale

1.5 oz Pecorino Romano cheese

1 large Egg egg

3 large Egg whites egg whites

1 tsp black pepper

0.25 tsp sea salt

PREPARATION

  • 1

    Bring a large pot of water to a boil and season with sea salt.

  • 2

    Cook the chickpea spaghetti according to package directions until al dente, reserving one cup of pasta water before draining.

  • 3

    While pasta cooks, sauté the diced guanciale in a large skillet over medium heat until the fat renders and the meat is golden and crispy.

  • 4

    In a small bowl, whisk together the whole egg, egg whites, grated Pecorino Romano, and black pepper until a thick paste forms.

  • 5

    Slowly whisk two tablespoons of hot pasta water into the egg mixture to temper it, preventing the eggs from scrambling.

  • 6

    Add the drained pasta to the skillet with the guanciale, remove from heat, and quickly stir in the egg mixture until it forms a glossy, creamy sauce.