YOUR SOLIN GENERATED RECIPE
Classic Carbonara with Pancetta
Al dente chickpea spaghetti tossed in a velvety egg and parmesan sauce with crispy, salty pancetta and a generous crack of black pepper.
INGREDIENTS
1.5 oz chickpea spaghetti
0.5 oz pancetta
2 large Eggs eggs
3 large Egg whites egg whites
2 tbsp grated parmesan cheese
0.5 tsp black pepper
0.25 tsp sea salt
1 tbsp fresh parsley
PREPARATION
Bring a pot of water to a boil and cook the chickpea spaghetti until al dente.
Reserve 0.25 cup of the starchy pasta water before draining the noodles.
Sauté the pancetta in a large skillet over medium heat until it becomes crispy and browned.
Whisk the whole eggs, egg whites, and grated parmesan together in a bowl until well combined.
Turn off the heat under the skillet and add the hot pasta, tossing it with the pancetta.
Slowly pour the egg mixture over the pasta while stirring rapidly to create a creamy sauce.
Add the reserved pasta water one tablespoon at a time to reach your desired consistency.
Season with sea salt and black pepper, then garnish with fresh parsley before serving.