NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea pasta

0.75 oz pancetta

1 large egg

0.5 cup egg whites

1 tbsp parmesan cheese

0.5 cup sweet peas

0.25 cup nonfat Greek yogurt

0.25 tsp black pepper

0.25 tsp sea salt

1 clove garlic

PREPARATION

• 1

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

• 2

  While pasta cooks, place the diced pancetta in a cold skillet over medium heat and cook until crispy and golden brown.

• 3

  In a small bowl, whisk together the egg, egg whites, Greek yogurt, and grated parmesan until the mixture is smooth and combined.

• 4

  Remove the pancetta from the skillet, leaving a small amount of fat, and sauté the minced garlic and sweet peas for 2 minutes.

• 5

  Reserve 0.25 cup of pasta water, then drain the pasta and add it to the skillet with the peas and garlic.

• 6

  Turn off 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 black pepper, then top with the crispy pancetta before serving immediately.