NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea spaghetti

0.5 oz pancetta

2 large eggs

2 large egg whites

2 tbsp Pecorino Romano cheese

1 tbsp Parmesan cheese

0.5 tsp black pepper

0.25 tsp sea salt

1 clove garlic

PREPARATION

• 1

  Bring a large pot of water to a boil, season with sea salt, and cook the chickpea spaghetti according to package instructions until al dente.

• 2

  While the pasta cooks, dice the pancetta and place it in a large skillet over medium heat, sautéing until it becomes golden and crispy.

• 3

  In a medium bowl, whisk together the whole eggs, egg whites, grated Pecorino Romano, and Parmesan cheese until the mixture is smooth and well combined.

• 4

  Add the minced garlic to the skillet with the pancetta and cook for 30 seconds until fragrant, then immediately remove the skillet from the heat.

• 5

  Reserve 0.25 cup of the starchy pasta water, then drain the spaghetti and add it directly to the skillet with the pancetta and garlic.

• 6

  Working quickly, pour the egg and cheese mixture over the pasta while tossing constantly with tongs; the residual heat will cook the eggs into a creamy sauce without curdling them.

• 7

  Slowly add the reserved pasta water one tablespoon at a time until the sauce reaches a glossy consistency, then finish with a generous amount of freshly cracked black pepper.