Classic Carbonara with Pancetta and Egg

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

Classic Carbonara with Pancetta and Egg

YOUR SOLIN GENERATED RECIPE

Classic Carbonara with Pancetta and Egg

Sautéed pancetta and al dente spaghetti tossed in a velvety sauce of tempered eggs and sharp Pecorino Romano for a rich, comforting finish.

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NUTRITION

576kcal
Protein
43.1g
Fat
28.6g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

1.5 oz dry spaghetti

1 oz pancetta

1 large egg

0.75 cup liquid egg whites

1 oz Pecorino Romano cheese

0.25 tsp black pepper

0.25 tsp sea salt

1 cup baby spinach

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PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package directions.

  • 2

    While the pasta cooks, whisk the whole egg, liquid egg whites, and finely grated Pecorino Romano in a small bowl until well combined.

  • 3

    In a large skillet over medium heat, sauté the diced pancetta until the fat renders and the bits become golden and crispy.

  • 4

    Add the baby spinach to the skillet with the pancetta and stir for 30 seconds until just wilted, then immediately remove the skillet from the heat.

  • 5

    Reserve 0.25 cup of the starchy pasta water, then drain the spaghetti and add it directly into the skillet with the pancetta and spinach.

  • 6

    Quickly pour the egg and cheese mixture over the hot pasta, tossing vigorously with tongs to create a creamy, emulsified sauce using the residual heat.

  • 7

    Gradually add a tablespoon or two of the reserved pasta water to reach your desired consistency and finish with plenty of freshly cracked black pepper.

Classic Carbonara with Pancetta and Egg

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

Classic Carbonara with Pancetta and Egg

YOUR SOLIN GENERATED RECIPE

Classic Carbonara with Pancetta and Egg

Sautéed pancetta and al dente spaghetti tossed in a velvety sauce of tempered eggs and sharp Pecorino Romano for a rich, comforting finish.

NUTRITION

576kcal
Protein
43.1g
Fat
28.6g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

1.5 oz dry spaghetti

1 oz pancetta

1 large egg

0.75 cup liquid egg whites

1 oz Pecorino Romano cheese

0.25 tsp black pepper

0.25 tsp sea salt

1 cup baby spinach

PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package directions.

  • 2

    While the pasta cooks, whisk the whole egg, liquid egg whites, and finely grated Pecorino Romano in a small bowl until well combined.

  • 3

    In a large skillet over medium heat, sauté the diced pancetta until the fat renders and the bits become golden and crispy.

  • 4

    Add the baby spinach to the skillet with the pancetta and stir for 30 seconds until just wilted, then immediately remove the skillet from the heat.

  • 5

    Reserve 0.25 cup of the starchy pasta water, then drain the spaghetti and add it directly into the skillet with the pancetta and spinach.

  • 6

    Quickly pour the egg and cheese mixture over the hot pasta, tossing vigorously with tongs to create a creamy, emulsified sauce using the residual heat.

  • 7

    Gradually add a tablespoon or two of the reserved pasta water to reach your desired consistency and finish with plenty of freshly cracked black pepper.