NUTRITION

SERVINGS

INGREDIENTS

1.75 oz Chickpea spaghetti

0.75 oz Diced pancetta

1 large Egg

1 large Egg yolk

0.25 cup Liquid egg whites

1.25 oz Grated parmesan cheese

0.25 tsp Black pepper

0.13 tsp Sea salt

1 tsp Fresh parsley

PREPARATION

• 1

  Bring a large pot of water to a boil and add the sea salt to season the water.

• 2

  Cook the chickpea spaghetti according to package directions until al dente, ensuring you reserve 0.25 cup of the starchy pasta water before draining.

• 3

  While the pasta cooks, place the diced pancetta in a cold skillet over medium heat and cook until the fat renders and the meat becomes golden and crispy.

• 4

  In a small mixing bowl, whisk together the whole egg, egg yolk, liquid egg whites, grated parmesan cheese, and black pepper until the mixture is uniform.

• 5

  Turn off the heat on the skillet containing the pancetta and add the drained pasta, tossing quickly to coat the strands in the rendered fat.

• 6

  Slowly pour the egg and cheese mixture over the pasta while stirring constantly with tongs to create a creamy, emulsified sauce without scrambling the eggs.

• 7

  Gradually add the reserved pasta water one tablespoon at a time, continuing to toss until the sauce reaches a perfectly silky consistency.

• 8

  Garnish the carbonara with finely chopped fresh parsley and serve immediately while warm.