NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

0.5 oz pancetta

1 large egg

1 large egg yolk

0.5 cup non-fat Greek yogurt

0.5 oz Pecorino Romano cheese

0.25 tsp black pepper

0.25 tsp sea salt

1 tsp fresh parsley

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, add the diced pancetta to a cold skillet and turn the heat to medium, sautéing until the fat renders and the meat is crispy.

• 3

  In a small bowl, whisk together the whole egg, egg yolk, Greek yogurt, grated Pecorino Romano, and black pepper until completely smooth.

• 4

  Reserve 0.25 cup of the starchy pasta water before draining the noodles.

• 5

  Reduce the skillet heat to low and add the drained pasta, tossing it with the crispy pancetta to coat.

• 6

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

• 7

  Season with sea salt and garnish with fresh parsley before serving immediately.