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Creamy Chickpea Carbonara

Yields1 Serving

 1 box Barilla Chickpea Casarecce
 2 eggs
 2 egg yolks
  cup Pecorino Romano cheese, grate
  cup parmesan cheese, grated
 3 oz bacon, sliced into small 1/4 inch pieces
 1 tbsp olive oil
 salt and coarsely ground black pepper

Bring your pasta water to a boil, and season the water with a bit less salt that you traditionally would. You generally want pasta water to taste like sea water (in terms of saltiness), but in a carbonara, use a bit less salt, as the cheese adds a salt factor.


Fill a large bowl (I like to use my serving bowl) with very hot water and set aside. You'll use this bowl to combine your pasta, egg mix up, and bacon, and the heat helps to bring everything together. You'll quickly dump the hot water out and dry your bowl before you do this, FYI.


In a small bowl, combine your eggs, egg yolks, pecorino romano and parmesan cheese, along with a generous pinch of salt, and a generous pinch of coarse black pepper. Whisk these ingredients together and set aside.


Heat olive oil in a pan over medium low and add your bacon. We're rendering the bacon in the process, meaning drawing the fat out, so that the bacon gets crispy but doesn't get crunchy! While the bacon cooks, add your Barilla Chickpea Casarecce to your boiling pasta water and cook for 7 minutes (the nice thing about the Chickpea Casarecce is that it stays al dente, which is perfect for a carbonara). When the bacon is done remove from heat.


When the pasta is done, pull out about 1 cup of hot pasta water and save. Drain the pasta, and add it to your bacon pan (feel free to fire the heat up again). Gently stir the bacon, olive oil, and pasta together.


Dry out your hot serving bowl. Add your hot pasta and bacon, and immediately pour your egg/cheese mixture over it, stirring it all together quickly. Add some of that extra pasta water if you need to up the creaminess factor. Give it a taste, and season with additional cheese and black pepper if you need to.