Chickpea nooch carbonara

cooked1 serving13 Jun 2026

Pretty good, but could probably have added even more water

ingredients9

80 g

bacon, chopped

400 g

chickpeas, rinsed and dried

220 ml

cream

2 tbsp

nutritional yeast, plus 1/2 tbsp extra

white pepper

smoked paprika, a pinch

MSG and salt

water, as needed

cheddar, to finish

render bacon

crisp chickpeas

add cream

stir

loosen

Grid inferred from the written steps.

render the bacon until crisp; reserve some for topping and leave the fat in the pan80 gbacon, chopped
crisp the chickpeas in the bacon fat until golden and blistered, then smash about half of them400 gchickpeas, rinsed and dried
add cream over low heat and let it tighten gently220 mlcream
stir in nutritional yeast, lots of white pepper, smoked paprika, MSG and salt2 tbspnutritional yeast, plus 1/2 tbsp extrawhite peppersmoked paprika, a pinchMSG and salt
loosen with water until the sauce stays spoonable, then top with bacon and cheddarwater, as neededcheddar, to finish

the egg yolk and pasta were dropped; extra smashed chickpeas and more liquid replaced the body
the final batch used about 220 ml cream plus water and needed more liquid than the first 120 ml estimate