NUTRITION

SERVINGS

INGREDIENTS

1 oz chickpea pasta

0.5 oz pancetta

2 large Eggs eggs

2 large Egg whites egg whites

2 tbsp parmesan cheese

0.5 cup frozen peas

0.25 tsp black pepper

0.25 tsp sea salt

1 cup baby spinach

PREPARATION

• 1

  Boil the chickpea pasta in salted water until al dente, reserving 0.25 cup of the starchy pasta water before draining.

• 2

  While the pasta cooks, whisk the whole eggs, egg whites, grated parmesan cheese, and black pepper together in a small bowl until well combined.

• 3

  In a large skillet over medium heat, sauté the diced pancetta until it becomes golden and crispy.

• 4

  Add the frozen peas and baby spinach to the skillet with the pancetta, cooking for 2 minutes until the spinach is wilted.

• 5

  Add the drained pasta to the skillet and toss with the pancetta and vegetables to coat them in the rendered fat.

• 6

  Remove the skillet from the heat entirely to prevent the eggs from scrambling upon contact.

• 7

  Quickly pour in the egg mixture and the reserved pasta water, tossing the noodles constantly until a smooth, creamy sauce forms.