NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

0.75 oz nitrate-free pancetta

2 large pasture-raised egg

1 large pasture-raised egg yolks

2 tbsp grated parmesan cheese

1 medium garlic clove

0.5 tsp cracked black pepper

0.25 tsp sea salt

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

  Add the minced garlic clove to the skillet with the pancetta and sauté for 30 seconds until fragrant, then turn off the heat.

• 4

  In a small bowl, whisk together the whole egg, the two egg yolks, grated parmesan cheese, and cracked black pepper until well combined.

• 5

  Reserve 0.25 cup of the starchy pasta water before draining the pasta.

• 6

  Add the hot, drained pasta directly into the skillet with the pancetta and garlic, tossing to coat in the rendered fat.

• 7

  Slowly pour the egg and cheese mixture over the pasta while tossing constantly; the residual heat will create a creamy sauce without scrambling the eggs.

• 8

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

• 9

  Garnish with fresh chopped parsley and an extra crack of black pepper before serving immediately.