YOUR SOLIN GENERATED RECIPE
Classic Carbonara with Pancetta and Egg
Al dente chickpea pasta tossed in a velvety egg and Pecorino sauce with crispy, salt-cured pancetta for a rich and satisfying finish.
INGREDIENTS
2 oz chickpea pasta
0.75 oz nitrate-free pancetta
1 large Egg egg
3 large Egg whites egg whites
2 tbsp Pecorino Romano cheese
0.5 tsp black pepper
0.25 tsp sea salt
PREPARATION
Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.
While the pasta cooks, heat a large skillet over medium heat and sauté the pancetta until it is golden and crispy.
In a small bowl, whisk together the whole egg, egg whites, Pecorino Romano, and black pepper until well combined.
Reserve 1/4 cup of the starchy pasta water, then drain the pasta.
Turn off the heat under the skillet with the pancetta and add the hot pasta, tossing to coat in the rendered fat.
Quickly pour the egg mixture over the pasta, tossing constantly with tongs to create a creamy sauce without scrambling the eggs.
Add reserved pasta water 1 tablespoon at a time if needed to reach a silky consistency, then serve immediately.