Serves: 4
Ingredients
| 320g (11,3 oz) | Barilla® Spaghetti No. 5 |
| 200g | Canned Chickpeas (pre-cooked) |
| 10g | Smoked Paprika powder |
| 4 | Egg Yolks |
| 100g | Halal Pecorino or aged sheep cheese, grated |
| 5ml | E.V.O.O |
DISCLAIMER
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
- Step 1: Wash and dry the chickpeas. Carefully roast in a pre-heated oven at 200° C for about 20 minutes, until they become crunchy and toasted.
- Step 2: Cook the spaghetti in boiling salted water until "al dente". Reserve for later just about a little of the cooking water.
- Step 3: In a bowl, beat the egg yolks with the grated Pecorino cheese. Whisk everything with a little bit of cooking water, until you get a smooth and silky consistency.
- Step 4: In another bowl, mix the toasted chickpeas with extra virgin olive oil. Add smoked paprika powder, salt, and pepper to taste.
- Step 5: Toss the cooked spaghetti with the egg yolk sauce and let them sit together for 1 minute.
- Step 6: Serve your halal Carbonara pasta, topping it with a generous spoonful of crunchy chickpeas. Enjoy!