NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea spaghetti

2.5 oz Chicken breast

0.75 oz Pancetta

1 large Egg

2 tbsp Parmesan cheese

0.25 cup Frozen peas

0.25 tsp Black pepper

0.13 tsp Sea salt

1 tsp Olive oil

PREPARATION

• 1

  Boil a pot of salted water and cook the chickpea spaghetti until al dente, reserving 0.25 cup of pasta water before draining.

• 2

  While pasta cooks, heat olive oil in a large skillet over medium heat and sauté the diced pancetta until it becomes golden and crispy.

• 3

  Add the diced chicken breast to the skillet with the pancetta, seasoning with half the black pepper, and cook until the chicken is browned and cooked through.

• 4

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

• 5

  Lower the skillet heat to low, add the cooked pasta and frozen peas, tossing for one minute to warm the peas through.

• 6

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