NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea spaghetti

0.75 oz pancetta

1 large egg

0.5 cup liquid egg whites

2 tbsp Pecorino Romano cheese

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

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, place the diced pancetta in a cold skillet and turn the heat to medium. Cook until the fat has rendered and the pancetta is golden and crispy.

• 3

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

• 4

  Just before draining the pasta, reserve 0.25 cup of the starchy pasta water.

• 5

  Drain the pasta and immediately add it to the skillet with the pancetta, turning off the heat. Add the baby spinach and toss until slightly wilted from the residual heat.

• 6

  Slowly pour the egg mixture over the pasta while tossing constantly with tongs. The residual heat will cook the eggs into a creamy sauce without scrambling them.

• 7

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

• 8

  Serve immediately with an extra sprinkle of black pepper.