NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea pasta

0.5 oz pancetta

1 large egg

0 large egg yolk

0.5 cup liquid egg whites

2 tbsp parmesan cheese

1 cup spiralized zucchini

0.5 tsp black pepper

0.25 tsp sea salt

1 clove garlic

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 2

  Reserve 0.25 cup of the starchy pasta water, then drain the pasta and set aside.

• 3

  While the pasta cooks, place the diced pancetta in a large cold skillet and turn the heat to medium, cooking until the fat renders and the meat is crispy.

• 4

  Add the minced garlic and spiralized zucchini to the skillet with the pancetta, sautéing for 2 minutes until the zucchini is just tender.

• 5

  In a small bowl, whisk together the whole egg, egg yolk, liquid egg whites, and grated parmesan cheese until the mixture is smooth.

• 6

  Turn the heat to low and add the cooked pasta to the skillet, tossing thoroughly to combine with the zucchini and pancetta.

• 7

  Remove the skillet from the heat entirely to prevent the eggs from scrambling upon contact.

• 8

  Slowly pour the egg mixture over the pasta while tossing constantly with tongs, adding a splash of reserved pasta water as needed to create a glossy, creamy sauce.

• 9

  Season with sea salt and plenty of freshly cracked black pepper before serving immediately in a warm bowl.