NUTRITION

SERVINGS

INGREDIENTS

1 oz Chickpea pasta

0.25 oz Pancetta

1 large Egg

0.5 large Egg yolk

0.25 oz Pecorino Romano

0.75 cup Greek yogurt

0.25 tsp Black pepper

0.25 tsp Sea salt

0.5 tsp Olive oil

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, heat the olive oil in a large skillet over medium heat and sauté the diced pancetta until it is golden brown and crispy.

• 3

  In a small bowl, whisk together the whole egg, egg yolk, Greek yogurt, grated Pecorino Romano, and black pepper until the mixture is smooth and creamy.

• 4

  Before draining the pasta, reserve about 0.25 cup of the starchy pasta cooking water.

• 5

  Drain the pasta and immediately add it to the skillet with the pancetta, tossing to coat the noodles in the rendered fat.

• 6

  Remove the skillet from the heat entirely to prevent the eggs from scrambling, then pour in the egg and yogurt mixture.

• 7

  Quickly toss the pasta, adding the reserved pasta water a tablespoon at a time, until a silky and glossy sauce forms that coats every strand.

• 8

  Season with sea salt if needed and serve immediately while the sauce is warm and luscious.