NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

1 oz Pancetta

1 large Egg

1 large Egg yolk

4 large Egg whites

2 tbsp Parmesan cheese

1 cup Baby spinach

0.25 tsp Black pepper

0.25 tsp Sea salt

PREPARATION

• 1

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

• 2

  Sauté the diced pancetta in a large skillet over medium heat until golden and crispy.

• 3

  Whisk together the whole egg, egg whites, and grated Parmesan cheese in a small bowl until smooth.

• 4

  Reserve 0.25 cup of pasta water, drain the pasta, and add it to the skillet with the pancetta.

• 5

  Add the baby spinach to the skillet and stir until just wilted.

• 6

  Remove the skillet from the heat and quickly stir in the egg mixture and reserved pasta water until a creamy sauce forms.

• 7

  Transfer to a bowl, nestle the fresh egg yolk on top, and season with black pepper and sea salt.