NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea rotini pasta

0.5 oz diced pancetta

1 large egg

0.25 cup liquid egg whites

1 oz grated parmesan cheese

1 clove garlic

0.5 tsp black pepper

0.25 tsp sea salt

1 cup fresh baby spinach

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

  Before draining the pasta, carefully reserve 0.25 cup of the starchy pasta water.

• 3

  In a small mixing bowl, whisk together the whole egg, liquid egg whites, grated parmesan cheese, and black pepper until well combined and smooth.

• 4

  Place a large skillet over medium heat and add the diced pancetta, cooking until the fat has rendered and the pancetta is golden and crispy.

• 5

  Add the minced garlic to the skillet with the pancetta and sauté for about 30 seconds until fragrant, being careful not to burn it.

• 6

  Turn off the heat completely and add the drained pasta and fresh baby spinach to the skillet, tossing until the spinach is just wilted.

• 7

  Slowly pour the egg and cheese mixture over the pasta while stirring rapidly and constantly to create a creamy emulsion without scrambling the eggs.

• 8

  Gradually add the reserved pasta water one tablespoon at a time, continuing to stir until the sauce reaches a silky, glossy consistency.

• 9

  Season with sea salt to taste and serve immediately while the sauce is warm and creamy.