NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea spaghetti

3 oz Chicken breast

0.5 oz Pancetta

1 large egg

1 large egg yolk

1 tbsp Pecorino Romano

1 clove garlic

0.5 tsp black pepper

0.25 tsp sea salt

PREPARATION

• 1

  Bring a large pot of water to a boil, add the sea salt, and cook the chickpea spaghetti until just al dente according to package directions.

• 2

  While the pasta cooks, add the diced pancetta to a cold skillet and turn the heat to medium, rendering the fat until it becomes crispy.

• 3

  Add the finely diced chicken breast and the smashed garlic clove to the skillet, sautéing until the chicken is golden and cooked through.

• 4

  In a small mixing bowl, whisk together the whole egg, egg yolk, grated Pecorino Romano, and freshly cracked black pepper until the mixture is smooth.

• 5

  Reserve 0.25 cup of the starchy pasta cooking water, then drain the spaghetti and add it directly to the skillet with the chicken and pancetta.

• 6

  Remove the skillet from the heat immediately to prevent the eggs from scrambling, then quickly stir in the egg mixture and the reserved pasta water.

• 7

  Toss the pasta vigorously for 1 minute until the sauce emulsifies into a glossy, creamy coating that clings to every strand.