Classic Carbonara with Pancetta

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

Classic Carbonara with Pancetta

YOUR SOLIN GENERATED RECIPE

Classic Carbonara with Pancetta

Al dente chickpea spaghetti tossed in a velvety sauce of pasture-raised eggs and sharp Pecorino Romano, punctuated by crispy, savory bits of nitrate-free pancetta.

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NUTRITION

535kcal
Protein
39.9g
Fat
25.1g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea spaghetti

1 oz Pancetta

1 large Egg

0.5 cup Egg whites

2 tbsp Pecorino Romano cheese

1 clove Garlic

0.25 tsp Sea salt

0.5 tsp Black pepper

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PREPARATION

  • 1

    Boil chickpea pasta in salted water until al dente, reserving 1/4 cup of the starchy cooking water before draining.

  • 2

    While pasta cooks, sauté diced pancetta in a skillet over medium heat until crispy and golden brown.

  • 3

    Add minced garlic to the skillet with the pancetta for 30 seconds until fragrant, then remove the pan from heat.

  • 4

    In a small bowl, whisk together the whole egg, egg whites, and Pecorino Romano cheese until well combined.

  • 5

    Add the hot, drained pasta to the skillet with the pancetta and garlic, tossing to coat the noodles in the rendered fat.

  • 6

    Slowly pour the egg mixture into the skillet while whisking or tossing the pasta constantly to create a creamy sauce.

  • 7

    Gradually add the reserved pasta water as needed to reach a silky consistency, ensuring the eggs do not scramble.

  • 8

    Season generously with freshly cracked black pepper and a pinch of sea salt before serving immediately.

Classic Carbonara with Pancetta

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

Classic Carbonara with Pancetta

YOUR SOLIN GENERATED RECIPE

Classic Carbonara with Pancetta

Al dente chickpea spaghetti tossed in a velvety sauce of pasture-raised eggs and sharp Pecorino Romano, punctuated by crispy, savory bits of nitrate-free pancetta.

NUTRITION

535kcal
Protein
39.9g
Fat
25.1g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea spaghetti

1 oz Pancetta

1 large Egg

0.5 cup Egg whites

2 tbsp Pecorino Romano cheese

1 clove Garlic

0.25 tsp Sea salt

0.5 tsp Black pepper

PREPARATION

  • 1

    Boil chickpea pasta in salted water until al dente, reserving 1/4 cup of the starchy cooking water before draining.

  • 2

    While pasta cooks, sauté diced pancetta in a skillet over medium heat until crispy and golden brown.

  • 3

    Add minced garlic to the skillet with the pancetta for 30 seconds until fragrant, then remove the pan from heat.

  • 4

    In a small bowl, whisk together the whole egg, egg whites, and Pecorino Romano cheese until well combined.

  • 5

    Add the hot, drained pasta to the skillet with the pancetta and garlic, tossing to coat the noodles in the rendered fat.

  • 6

    Slowly pour the egg mixture into the skillet while whisking or tossing the pasta constantly to create a creamy sauce.

  • 7

    Gradually add the reserved pasta water as needed to reach a silky consistency, ensuring the eggs do not scramble.

  • 8

    Season generously with freshly cracked black pepper and a pinch of sea salt before serving immediately.