Boil the chickpea pasta in a pot of salted water until al dente, reserving 0.25 cup of the starchy pasta water before draining.
In a small mixing bowl, whisk together the whole egg, egg whites, and grated parmesan cheese until well combined.
Place a large skillet over medium heat and add the diced pancetta, cooking until the fat has rendered and the meat is crispy.
Add the minced garlic and frozen peas to the skillet, sautéing for 2 minutes until the peas are bright green and tender.
Remove the skillet from the heat entirely and add the cooked pasta, tossing it thoroughly to coat the strands in the pancetta drippings.
Slowly pour the egg and cheese mixture over the pasta while continuously whisking or tossing to create a smooth, creamy sauce without curdling the eggs.
Gradually add the reserved pasta water one tablespoon at a time until the sauce reaches a glossy, silky consistency.
Finish the dish with the sea salt and a generous amount of freshly cracked black pepper before serving immediately.