NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea rotini pasta

4 oz Chicken breast

0.25 oz Guanciale

0.25 oz Pancetta

1 whole Large egg

1 tbsp Pecorino Romano cheese

0.5 tsp Black pepper

0.25 tsp Sea salt

PREPARATION

• 1

  Boil the chickpea pasta in salted water until al dente, reserving 1/4 cup of the starchy cooking water before draining.

• 2

  While the pasta cooks, dice the guanciale, pancetta, and chicken breast into small, uniform pieces.

• 3

  In a cold skillet, add the guanciale and pancetta, then turn the heat to medium to render the fat until the bits are golden and crispy.

• 4

  Remove the crispy meat with a slotted spoon, leaving the rendered fat in the pan, and add the diced chicken breast.

• 5

  Sear the chicken until cooked through and lightly browned, then turn off the heat to prevent the eggs from scrambling later.

• 6

  In a small bowl, whisk together the egg and Pecorino Romano cheese until a thick, uniform paste forms.

• 7

  Add the hot, drained pasta and the crispy guanciale and pancetta back into the skillet with the chicken.

• 8

  Quickly pour the egg mixture over the pasta while tossing constantly, adding the reserved pasta water one tablespoon at a time to create a glossy, creamy sauce.

• 9

  Season the dish with sea salt and a generous amount of freshly cracked black pepper before serving immediately.