Chickpea Carbonara Pasta

Chickpea Carbonara Pasta puts a healthier twist on traditional carbonara pasta. Made with Banza chickpea pasta, brussels sprouts, red onion, pancetta, eggs, basil, and parmesan cheese.

It was a cold and rainy summer night and I wanted something warm but healthy. I love carbonara pasta and wanted to put a healthy spin on it. This is what I came up with and it did not disappoint. It is creamy and full of so much flavor.

Ingredients

Banza Chickpea Pasta– I used Cavatappi but any kind would work!
Brussels sprouts
Red onion
Shallot
Pancetta
Eggs
Fresh basil
Parmesan cheese
Olive oil
Red pepper flakes
Salt
Pepper

How do I make this pasta?

STEP 1- Cook Pasta and Vegetables

Bring a pot of water to a boil.

Then, cut the brussels sprouts and red onion into slices and mince the shallot. Next, heat a skillet over medium heat. Add sliced brussels sprouts, red onion, and minced shallots. Saute for 5 minutes and add pancetta. Cover and cook for ten minutes, stirring occasionally. Add Banza pasta to boiling water and cook according to package.

STEP 2- Make the Sauce

While the pasta and veggies are cooking, prepare the sauce. In a mixing bowl, add two eggs, parmesan cheese, red pepper flakes, and fresh basil. Mix everything together and set it aside until the pasta is cooked.

STEP 3- Put It All Together

Drain the pasta, leaving a little bit of pasta water, about 2 tablespoons. While the pasta is hot, add the sauce. Mix it well! The hot pasta cooks the egg. Next, add the sauteed veggies and mix everything together.

Sprinkle with parmesan cheese and basil leaves.

Loon With Food

Two of my favorite things… Loon and food! Why not put them together in one picture? Loon really wanted some carbonara, but it was too good to share! Sorry, Loon!