Chickpea spirals with vegetarian "carbonara".

Cook the chickpea pasta with salt for the time indicated on the package (in my case, Gallo spirals, 5 min). Remove a ladleful of cooking water and set aside the cold pasta, cutting the cooking time.

As for the tofu, it must be SMOKED TOFU, which did not appear in the list of ingredients. I use the one from Aldi which is very smoked and hard. Grate the desired amount and set aside

Fry the diced onion in the EVOO until it becomes transparent and golden brown and then add the grated tofu. Let it fry over low heat for 3 more minutes.

Finally add the pasta to the pan

In a bowl, prepare the cream with the grated cheese, the egg yolk (I also add the egg white and whisk to increase the protein) and the pepper. Stir very well until you have a fairly homogeneous cream.

Add the pasta to the cream and integrate while stirring carefully, and add the warm cooking water to the mixture a little at a time. Warm because the egg should NOT be curdled, but integrated to form a cream.

Serve and enjoy