NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea spaghetti

0.5 oz pancetta

2 large Eggs eggs

0.25 cup liquid egg whites

2 tbsp Pecorino Romano cheese

1 clove garlic

0.5 tsp 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 spaghetti according to package directions until al dente.

• 2

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

• 3

  In a small bowl, whisk together the whole eggs, liquid egg whites, grated Pecorino Romano, and black pepper until well combined.

• 4

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

• 6

  Slowly pour the egg mixture over the pasta while tossing constantly with tongs, adding a splash of pasta water as needed to create a creamy, glossy sauce without scrambling the eggs.

• 7

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