YOUR SOLIN GENERATED RECIPE
Sautéed pancetta and chickpea pasta tossed in a silky, protein-rich egg sauce with a generous dusting of sharp black pepper.
INGREDIENTS
1.5 oz Chickpea pasta
0.5 oz Pancetta
1 large Egg
0.5 cup Liquid egg whites
2 tbsp Parmesan cheese
0.5 tsp Black pepper
0.25 tsp Sea salt
1 cup Baby spinach
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 diced pancetta until it becomes golden and crispy.
In a small bowl, whisk together the whole egg, liquid egg whites, grated parmesan cheese, and black pepper until well combined.
Reserve 1/4 cup of the pasta cooking water, then drain the pasta and immediately add it to the skillet with the pancetta.
Add the fresh baby spinach to the skillet and toss for 30 seconds until just beginning to wilt from the residual heat.
Remove the skillet from the heat entirely and quickly pour in the egg mixture, stirring constantly to create a creamy sauce without scrambling the eggs.
Thin the sauce with a splash of the reserved pasta water if needed and serve immediately with an extra crack of pepper.