NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

0.5 oz Pancetta

2 large Eggs Eggs

3 large Egg whites Egg whites

2 tbsp Parmesan cheese

1 cup Baby spinach

0.25 tsp Black pepper

0.13 tsp Sea salt

PREPARATION

• 1

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

• 2

  While the pasta cooks, place the diced pancetta in a cold skillet and turn the heat to medium, cooking until the fat renders and the pancetta is golden and crispy.

• 3

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

• 4

  Just before draining the pasta, reserve about 1/4 cup of the starchy pasta water.

• 5

  Drain the pasta and immediately return it to the warm pot off the heat, adding the baby spinach so it begins to wilt from the residual heat.

• 6

  Slowly pour the egg mixture over the pasta while stirring constantly and vigorously to create a creamy sauce without scrambling the eggs.

• 7

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

• 8

  Stir in the crispy pancetta and serve immediately while the sauce is warm and glossy.