Name: Classic Carbonara with Pancetta and Egg
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 2 oz chickpea spaghetti; 1 oz diced pancetta; 1 large egg; 0.75 cup liquid egg whites; 2 tbsp grated Pecorino Romano cheese; 0.5 tsp freshly cracked black pepper; 0.25 tsp sea salt; 1 tsp minced garlic; 1 tbsp chopped fresh parsley

Ingredients

9 items

2 oz chickpea spaghetti
1 oz diced pancetta
1 large egg
0.75 cup liquid egg whites
2 tbsp grated Pecorino Romano cheese
0.5 tsp freshly cracked black pepper
0.25 tsp sea salt
1 tsp minced garlic
1 tbsp chopped fresh parsley

Instructions

Prep 10 min · Cook 10 min

Bring a large pot of salted water to a boil and cook the chickpea spaghetti until al dente, approximately 7 to 8 minutes.
While the pasta cooks, heat a large skillet over medium heat and sauté the diced pancetta until it becomes golden and crispy.
Add the minced garlic to the skillet with the pancetta and sauté for 1 minute until fragrant, then reduce the heat to low.
In a small mixing bowl, whisk together the whole egg, liquid egg whites, grated Pecorino Romano, and black pepper until well combined.
Reserve 0.25 cup of the starchy pasta water before draining the spaghetti.
Add the hot pasta directly into the skillet with the pancetta, tossing thoroughly to coat the noodles in the rendered fat.
Remove the skillet from the heat entirely and quickly whisk in the egg mixture and reserved pasta water, stirring constantly to create a creamy, silky sauce without scrambling the eggs.
Season with sea salt to taste and garnish with chopped fresh parsley before serving immediately.

Nutrition

Ingredients

Instructions

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