YOUR SOLIN GENERATED RECIPE
Classic Carbonara with Pancetta and Egg
Al dente pasta tossed in a velvety sauce of tempered eggs and sharp Pecorino Romano, finished with crispy, salty pancetta and cracked black pepper.
INGREDIENTS
1.5 oz Chickpea spaghetti
0.75 oz Pancetta
1 large Egg
0.5 cup Egg whites
3 tbsp Pecorino Romano cheese
0.25 tsp Black pepper
0.25 tsp Sea salt
1 tbsp Fresh parsley
PREPARATION
Bring a large pot of water to a boil, season with sea salt, and cook the chickpea spaghetti until al dente according to package directions.
While the pasta cooks, place the pancetta in a large cold skillet and turn the heat to medium, sautéing until the fat renders and the meat is golden and crispy.
In a small bowl, whisk together the whole egg, egg whites, and Pecorino Romano cheese until the mixture is smooth and combined.
Reserve 1/4 cup of the starchy pasta water, then drain the spaghetti.
Remove the skillet with the pancetta from the heat and allow it to cool for 30 seconds to prevent the eggs from scrambling.
Add the hot pasta to the skillet with the pancetta and toss quickly to coat each strand in the rendered fat.
Slowly pour the egg and cheese mixture over the pasta while continuously tossing with tongs, adding a tablespoon of reserved pasta water at a time until a silky sauce forms.
Garnish with freshly cracked black pepper and chopped parsley before serving immediately.