NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

3 oz chicken breast

0.25 oz pancetta

1 large egg

0 large egg yolk

0.5 tbsp Pecorino Romano cheese

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

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, heat olive oil in a large skillet over medium heat and sauté the diced chicken breast and pancetta until the chicken is cooked through and the pancetta is crispy.

• 3

  In a small bowl, whisk together the whole egg, egg yolk, and grated Pecorino Romano until well combined.

• 4

  Before draining the pasta, reserve 0.25 cup of the starchy pasta water.

• 5

  Drain the pasta and add it to the skillet with the chicken and pancetta, tossing to coat.

• 6

  Remove the skillet from the heat and quickly pour in the egg mixture while tossing constantly to create a creamy sauce without scrambling the eggs.

• 7

  Gradually add the reserved pasta water a tablespoon at a time until the desired sauce consistency is reached.

• 8

  Season with sea salt and black pepper, then garnish with fresh parsley before serving.