NUTRITION

SERVINGS

INGREDIENTS

2.5 oz chickpea spaghetti

0.5 oz pancetta

1 large egg

3 large egg whites

0.75 oz Pecorino Romano cheese

0.5 tsp black pepper

0.25 tsp sea salt

1 tbsp fresh parsley

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

  While the pasta cooks, place the diced pancetta in a cold skillet over medium heat. Cook until the fat has rendered and the pancetta is golden and crispy.

• 3

  In a small bowl, whisk together the whole egg, egg whites, grated Pecorino Romano, and black pepper until well combined.

• 4

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

• 5

  Turn off the heat on the skillet with the pancetta. Add the hot pasta to the skillet and toss to coat in the rendered fat.

• 6

  Slowly pour the egg and cheese mixture over the pasta while tossing constantly with tongs. The residual heat will cook the eggs into a creamy sauce without scrambling them.

• 7

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

• 8

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