YOUR SOLIN GENERATED RECIPE
Classic Carbonara with Pancetta and Pecorino
Al dente chickpea pasta tossed in a velvety sauce of tempered eggs and sharp Pecorino, finished with crispy pancetta for a savory, satisfying bite.
INGREDIENTS
2 oz Chickpea spaghetti
1 oz Diced pancetta
1 large Egg
3 large Egg whites
0.75 oz Pecorino Romano cheese
0.5 tsp Black pepper
0.25 tsp Sea salt
1 cup Baby spinach
PREPARATION
Bring a large pot of water to a boil, add the sea salt, and cook the chickpea spaghetti according to package directions until al dente.
While the pasta cooks, place the diced pancetta in a large skillet over medium heat and sauté until the fat has rendered and the meat is golden and crispy.
In a small bowl, whisk together the whole egg, egg whites, grated Pecorino Romano, and black pepper until well combined.
Before draining the pasta, reserve approximately 0.25 cup of the starchy pasta water.
Drain the noodles and add them directly to the skillet with the pancetta, then remove the skillet from the heat.
Add the baby spinach to the skillet and toss until wilted, then slowly pour in the egg mixture while tossing constantly with tongs to create a creamy sauce without scrambling the eggs.