YOUR SOLIN GENERATED RECIPE
Al dente chickpea pasta tossed in a creamy, protein-rich egg sauce with crispy prosciutto and a sharp bite of Pecorino Romano.
INGREDIENTS
2 oz chickpea spaghetti
1 large egg
0.5 cup liquid egg whites
1 oz Pecorino Romano cheese
1 oz prosciutto
1 cup fresh spinach
0.25 tsp black pepper
0.25 tsp sea salt
PREPARATION
Bring a large pot of water to a boil and add the sea salt.
Cook the chickpea spaghetti according to package directions until al dente.
While the pasta cooks, heat a non-stick skillet over medium heat and cook the diced prosciutto until crispy.
In a small bowl, whisk together the large egg, liquid egg whites, grated Pecorino Romano, and black pepper until well combined.
Reserve 0.25 cup of the hot pasta water, then drain the pasta.
Return the pasta to the pot off the heat, add the fresh spinach, and immediately pour in the egg mixture.
Toss everything together vigorously for 1-2 minutes, adding the reserved pasta water as needed, until the sauce is creamy and the spinach has wilted.