- 1 box (250g) Catelli® Chickpea Spaghetti
- 1 cup Pancetta, diced [optional guanciale or bacon]
- 5 egg yolks
- ½ cup Romano cheese, grated
- Freshly ground Black pepper, to taste
- Sea salt, to taste
Bring a large pot of water to boil; cook pasta according to package directions.
Meanwhile, in a skillet gently render pancetta over medium heat until crispy.
In a bowl mix yolks, cheese, pepper and salt. Stir in 1/3 cup pasta cooking water to loosen up the mixture.
Drain pasta and toss with pancetta off the heat.
Stir in the yolk mixture and toss over low heat until sauce is coating pasta but still smooth.
Traditional Carbonara is made with guanciale, but if you are unable to find it at your local store, bacon or pancetta make a perfect substitution.