NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

1 oz pancetta

1 large egg

0.75 cup egg whites

2 tbsp parmesan cheese

0.25 tsp black pepper

0.25 tsp garlic powder

1 cup baby spinach

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  While the pasta cooks, whisk together the whole egg, egg whites, grated parmesan, black pepper, and garlic powder in a small bowl until the mixture is smooth and combined.

• 3

  In a large skillet over medium heat, sauté the diced pancetta until it becomes golden and crispy, which should take about 5-7 minutes.

• 4

  Add the baby spinach to the skillet with the pancetta and stir just until the leaves are wilted, then turn the heat to the lowest setting.

• 5

  Reserve 0.25 cup of the starchy pasta water, then drain the pasta and add it directly to the skillet with the pancetta and spinach.

• 6

  Remove the skillet from the heat entirely; slowly pour in the egg mixture while tossing the pasta constantly with tongs to create a creamy sauce without scrambling the eggs.

• 7

  Thin the sauce with a splash of the reserved pasta water if needed to reach your desired consistency and garnish with fresh parsley before serving immediately.