NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

1 oz diced pancetta

1 large egg

0.5 cup liquid egg whites

2 tbsp grated parmesan cheese

0.5 cup frozen green peas

0.25 tsp black pepper

0.25 tsp sea salt

1 clove garlic

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the chickpea pasta until al dente, about 7-9 minutes.

• 2

  While the pasta cooks, place the diced pancetta in a cold skillet and turn the heat to medium, sautéing until the fat renders and the meat becomes golden and crisp.

• 3

  Add the minced garlic to the skillet with the pancetta and cook for 1 minute until fragrant, then add the frozen peas to warm through.

• 4

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

• 5

  Drain the pasta, reserving 2 tablespoons of the starchy cooking water, and add the pasta and reserved water to the skillet.

• 6

  Remove the skillet from the heat entirely and quickly pour in the egg mixture, stirring constantly for 1-2 minutes to create a creamy, silky sauce without scrambling the eggs.