Bring a large pot of salted water to a boil and cook the chickpea pasta until al dente, reserving 0.5 cup of pasta water before draining.
While the pasta cooks, place the diced pancetta in a cold skillet and turn the heat to medium, sautéing until the fat has rendered and the bits are golden and crispy.
In a small bowl, whisk together the whole egg, egg whites, grated parmesan cheese, and black pepper until well combined and slightly frothy.
Add the frozen peas to the skillet with the pancetta for the last 2 minutes of cooking to warm them through.
Reduce the skillet heat to low, add the drained pasta to the pancetta and peas, and toss to coat in the rendered fat.
Slowly pour the egg and cheese mixture into the skillet while constantly tossing the pasta, adding splashes of reserved pasta water as needed to create a glossy, creamy sauce.
Remove from heat immediately to prevent the eggs from scrambling, then plate the pasta and nestle the raw egg yolk in the center.
Garnish with fresh parsley and an extra crack of black pepper before serving.