NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea spaghetti

3 oz Chicken breast

0.5 oz Nitrate-free pancetta

1 large Egg

1 large Egg yolk

1 tbsp Parmesan cheese

0.25 tsp Sea salt

0.5 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea spaghetti until al dente, reserving 1/4 cup of the starchy cooking water before draining.

• 2

  While the pasta cooks, heat a large skillet over medium heat and sauté the diced pancetta until the fat renders and it becomes crispy.

• 3

  Add the diced chicken breast to the skillet with the pancetta, seasoning with half of the salt and pepper, and cook until golden brown and cooked through.

• 4

  In a small bowl, whisk together the whole egg, egg yolk, and grated parmesan cheese until the mixture is smooth and well combined.

• 5

  Turn off the heat on the skillet and add the cooked pasta, tossing it with the chicken and pancetta to coat in the flavorful oils.

• 6

  Slowly pour the egg and cheese mixture over the pasta while stirring constantly, adding the reserved pasta water a tablespoon at a time to create a silky, creamy sauce.

• 7

  Season with the remaining salt and pepper, garnish with fresh parsley, and serve immediately while the sauce is glossy and warm.