NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

0.5 oz pancetta

1 large egg

0.5 cup egg whites

1 tbsp parmesan cheese

0.5 cup frozen peas

1 clove garlic

0.25 tsp sea salt

0.5 tsp black pepper

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 a large skillet over medium heat and add the pancetta, sautéing until it becomes golden and crispy.

• 3

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

• 4

  Add the minced garlic and frozen peas to the skillet with the pancetta, cooking for 1-2 minutes until the garlic is fragrant and peas are bright green.

• 5

  Reserve 0.25 cup of the pasta cooking water, then drain the pasta and add it directly to the skillet, tossing to coat in the pancetta fat.

• 6

  Remove the skillet from the heat immediately and pour in the egg mixture, tossing constantly to create a creamy, emulsified sauce without scrambling the eggs.

• 7

  Adjust the consistency with the reserved pasta water if needed, season with sea salt, and serve immediately.