NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

1 oz diced pancetta

0.5 cup liquid egg whites

1 large egg

1 large egg yolk

1 tbsp grated parmesan cheese

1 cup spiralized zucchini

0.5 tsp black pepper

0.25 tsp sea salt

1 clove garlic

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

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

• 3

  In a large skillet over medium heat, sauté the diced pancetta until golden and crispy, approximately 5-7 minutes.

• 4

  Add the minced garlic to the skillet with the pancetta and cook for 1 minute until fragrant.

• 5

  Add the spiralized zucchini to the skillet and sauté for 2 minutes until just tender but still firm.

• 6

  Reserve 0.25 cup of the pasta cooking water, then drain the pasta.

• 7

  Turn off the heat in the skillet and add the hot pasta directly to the pancetta and zucchini mixture.

• 8

  Quickly pour the egg and cheese mixture over the pasta, tossing constantly with tongs to create a creamy sauce without scrambling the eggs.

• 9

  Add the reserved pasta water one tablespoon at a time if needed to reach a silky, smooth consistency.

• 10

  Plate the carbonara immediately and top with the raw egg yolk, sea salt, and plenty of freshly cracked black pepper.