NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea spaghetti

1 oz pancetta

1 large egg

0.5 cup egg whites

2 tbsp parmesan cheese

1 cup zucchini

0.25 tsp black pepper

0.25 tsp sea salt

1 clove garlic

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 large skillet over medium heat and cook until crispy and golden brown.

• 3

  Add the minced garlic and spiralized zucchini to the skillet with the pancetta, sautéing for 2 minutes until the zucchini is slightly softened.

• 4

  In a small bowl, whisk together the large egg, egg whites, grated parmesan cheese, and black pepper until well combined.

• 5

  Reserve 1/4 cup of pasta water, then drain the pasta and immediately add it to the skillet with the pancetta and zucchini.

• 6

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

• 7

  Thin the sauce with a splash of reserved pasta water if needed and serve immediately with an extra crack of black pepper.