NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea spaghetti

1 cup Zucchini noodles

0.5 oz Diced pancetta

1 large Egg

0.5 cup Egg whites

2 tbsp Grated parmesan cheese

1 clove Garlic

0.5 tsp Black pepper

0.25 tsp Sea salt

PREPARATION

• 1

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

• 2

  While the pasta cooks, whisk the egg, egg whites, grated parmesan, and black pepper in a small bowl until well combined.

• 3

  In a large skillet over medium heat, sauté the diced pancetta until golden and crispy, then add the minced garlic and cook for 30 seconds.

• 4

  Add the spiralized zucchini noodles to the skillet with the pancetta and sauté for 1-2 minutes just until slightly softened.

• 5

  Reserve 1/4 cup of the pasta cooking water, then drain the pasta and add it directly to the skillet, tossing with the pancetta and zucchini.

• 6

  Remove the skillet from the heat and quickly stir in the egg mixture and reserved pasta water, tossing constantly to create a creamy sauce without scrambling the eggs.

• 7

  Season with sea salt and serve immediately while the sauce is warm and glossy.