NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea spaghetti

0.5 oz pancetta

1 large egg

1 large egg yolks

0.5 cup liquid egg whites

1 tbsp parmesan cheese

0.25 tsp black pepper

0.25 tsp sea salt

1 cup baby spinach

PREPARATION

• 1

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

• 2

  Reserve 0.25 cup of the starchy pasta water before draining the noodles.

• 3

  While the pasta cooks, place the diced pancetta in a large skillet over medium heat and sauté until the fat has rendered and the meat is crispy.

• 4

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

• 5

  Add the baby spinach to the skillet with the pancetta and stir for 1 minute until just beginning to wilt.

• 6

  Turn the heat to low and add the cooked spaghetti to the skillet, tossing to coat in the pancetta drippings.

• 7

  Slowly pour the egg mixture into the skillet while constantly stirring the pasta to prevent the eggs from scrambling, creating a creamy emulsion.

• 8

  Add the reserved pasta water one tablespoon at a time if needed to reach your desired sauce consistency.

• 9

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