NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea spaghetti

0.5 oz Pancetta

2 large Eggs

0.25 cup Liquid egg whites

2 tbsp Pecorino Romano cheese

0.5 tsp Black pepper

0.25 tsp Sea salt

1 clove Garlic

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea spaghetti until al dente, about 7-8 minutes.

• 2

  While the pasta cooks, finely dice the pancetta and mince the garlic clove.

• 3

  In a small skillet over medium heat, sauté the pancetta until the fat renders and it becomes golden and crispy.

• 4

  Add the minced garlic to the skillet for the last 60 seconds of cooking, then remove from heat to prevent burning.

• 5

  In a medium bowl, whisk together the whole eggs, liquid egg whites, Pecorino Romano, and black pepper until well combined.

• 6

  Reserve 0.25 cup of the hot pasta cooking water, then drain the spaghetti.

• 7

  Working quickly, add the hot pasta to the skillet with the pancetta and garlic, tossing to coat.

• 8

  Slowly whisk the reserved pasta water into the egg mixture to temper it, then pour the mixture over the pasta.

• 9

  Toss continuously over very low heat for 1-2 minutes until the sauce thickens into a silky coating; do not scramble the eggs.

• 10

  Garnish with fresh chopped parsley and an extra crack of black pepper before serving.