Name: Classic Carbonara with Pancetta and Egg
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 serving
Ingredients: 2 oz chickpea spaghetti; 1 oz diced pancetta; 2 large eggs; 2 large egg whites; 2 tbsp grated Parmesan cheese; 1 tbsp grated Pecorino Romano cheese; 0.5 tsp freshly cracked black pepper; 0.25 tsp sea salt; 1 tbsp fresh parsley

Nutrition

Per serving

585 calories

Protein: 40g; 28% of calories
Carbs: 35g; 25% of calories
Fat: 31g; 48% of calories

Ingredients

9 items

Instructions

Prep 5 min · Cook 10 min

Bring a large pot of water to a boil and season with sea salt.
Add the chickpea spaghetti to the boiling water and cook according to package directions until al dente.
While the pasta cooks, place the diced pancetta in a large skillet over medium heat and sauté until the fat has rendered and the pancetta is golden and crispy.
In a small mixing bowl, whisk together the whole eggs, egg whites, grated Parmesan, grated Pecorino, and black pepper until well combined.
Before draining the pasta, reserve approximately 0.25 cup of the starchy pasta cooking water.
Drain the pasta and immediately add it to the skillet with the pancetta, tossing to coat. Remove the skillet from the heat entirely to prevent the eggs from scrambling.
Slowly pour the egg and cheese mixture over the pasta while tossing constantly with tongs. Add the reserved pasta water 1 tablespoon at a time until a smooth, creamy sauce forms.
Garnish with fresh parsley and serve immediately while hot.

Nutrition

Ingredients

Instructions

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