NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

3 oz chicken breast

1 oz pancetta

1 large egg

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

1 tbsp parsley

1 clove garlic

PREPARATION

• 1

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

• 2

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

• 3

  Heat the olive oil in a large skillet over medium heat and sauté the diced pancetta until the fat renders and it becomes crispy.

• 4

  Add the diced chicken breast to the skillet with the pancetta and cook until browned and cooked through.

• 5

  Stir in the minced garlic and cook for 30 seconds until fragrant, then turn the heat to low.

• 6

  In a small bowl, whisk together the egg, grated parmesan cheese, and black pepper until well combined.

• 7

  Add the cooked pasta to the skillet, tossing it with the chicken and pancetta to coat.

• 8

  Remove the skillet from the heat entirely and quickly pour in the egg mixture, stirring constantly to create a creamy sauce without scrambling the eggs.

• 9

  Gradually add the reserved pasta water one tablespoon at a time until the sauce reaches a silky, glossy consistency.

• 10

  Season with sea salt and garnish with fresh chopped parsley before serving immediately.