Nutritious Carbonara made with Yellow Lentil Spaghetti
Makes: 4 cups
125 grams pancetta (Italian bacon), or bacon
2 tablespoons can coconut milk (replaces the parmesan)
4 large egg yolks
2 large whole eggs
1 teaspoon vegetable seasoning
2 tablespoons extra-virgin oil
1 lb spaghetti, or pasta f your choice
Remove pancetta or bacon from packaging and cut into about 1-inch x ¼-inch strips. Finely grate cheese and set aside.
Whisk 4 egg yolks and 2 whole eggs in a medium bowl until no streaks remain, then stir in remaining grated cheese. Add several cranks of pepper and set aside.
Working next to the pot, heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Add pancetta and cook, stirring occasionally, until crisp around the edges, 5 – 7 minutes.
Remove pot from heat. Transfer pancetta to a small bowl. Leave oil in the pot.
Cook pasta in boiling water, stirring occasionally, 2 minutes shy of package instructions. Just before pasta is finished, scoop out 1-1/2 cups of pasta cooking liquid. Set aside.
Add 1 cup reserved pasta cooking liquid to Dutch oven pot and bring to a boil over medium-high. Drain pasta in a colander, then transfer to Dutch oven pot.
Cook pasta, stirring constantly and vigorously, until al dente and water is reduced by about half, about 3 minutes. Remove pot from heat.
Whisk 3/4 cup pasta cooking liquid into reserved egg mixture, then very slowly pour into Dutch oven, stirring constantly, until cheese is melted, and egg is thickened to form a glossy sauce. Thin sauce with remaining ½ cup pasta cooking liquid, adding a tablespoonful at a time, until it's the consistency of heavy cream (you most likely won’t use all of it).