YOUR SOLIN GENERATED RECIPE
Classic Carbonara with Pancetta and Egg
Al dente chickpea pasta tossed in a silky egg sauce with crispy pancetta and fresh spinach for a savory, protein-rich meal.
INGREDIENTS
1.5 oz Chickpea spaghetti
0.5 oz Pancetta
2 large Eggs Eggs
0.5 cup Egg whites
2 tbsp Parmesan cheese
1 cup Baby spinach
0.25 tsp Sea salt
0.5 tsp Black pepper
PREPARATION
Boil chickpea spaghetti in salted water until al dente, reserving a splash of pasta water before draining.
Sauté the diced pancetta in a large skillet over medium heat until it becomes golden and crispy.
Whisk the eggs, egg whites, parmesan cheese, and black pepper in a small bowl until the mixture is uniform.
Add the drained pasta and baby spinach to the skillet with the pancetta, tossing until the spinach is just wilted.
Remove the skillet from the heat and quickly stir in the egg mixture, tossing continuously to create a creamy, velvety sauce.
Thin the sauce with the reserved pasta water as needed and serve immediately.