Halal Carbonara

Instructions

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.
2. Cook the spaghetti in boiling salted water until 'al dente'. Reserve for later just about a little of the cooking water.
3. In another bowl, mix the toasted chickpeas with extra virgin olive oil. Add smoked paprika powder, salt, and pepper to taste.
4. Toss the cooked spaghetti with the egg yolk sauce and let them sit together for 1 minute.
5. Serve your halal Carbonara pasta, topping it with a generous spoonful of crunchy chickpeas. Enjoy!