NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea pasta

0.5 oz Pancetta

2 large Eggs

3 oz Liquid egg whites

1 oz Parmesan cheese

1 cup Fresh spinach

0.25 tsp Sea salt

0.5 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta until al dente, reserving 1/4 cup of pasta water before draining.

• 2

  While the pasta cooks, add the diced pancetta to a cold skillet and turn the heat to medium, cooking until the fat renders and the meat is golden and crispy.

• 3

  In a small bowl, whisk together the whole eggs, liquid egg whites, and grated parmesan cheese until the mixture is well combined and smooth.

• 4

  Add the minced garlic and fresh spinach to the skillet with the pancetta, sautéing for 1 minute until the spinach is just wilted.

• 5

  Reduce the skillet heat to low, add the cooked pasta, and slowly pour in the egg mixture while stirring constantly to create a creamy, emulsified sauce.

• 6

  If the sauce is too thick, add the reserved pasta water one tablespoon at a time until the desired silky consistency is reached.

• 7

  Season with sea salt and plenty of freshly cracked black pepper before serving immediately.