NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

1 oz Pancetta

1 large Egg

4 large Egg whites

3 tbsp Parmesan cheese

0.5 tsp Black pepper

0.25 tsp Sea salt

1 tbsp Fresh parsley

1 clove Garlic

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta according to package instructions until al dente.

• 2

  While the pasta boils, sauté the diced pancetta in a large skillet over medium heat until golden and crispy.

• 3

  Add the minced garlic to the skillet with the pancetta and cook for 1 minute until fragrant, then reduce the heat to low.

• 4

  In a small bowl, whisk together the whole egg, egg whites, and grated parmesan cheese until the mixture is smooth.

• 5

  Reserve 0.25 cup of the pasta cooking water, then drain the pasta and add it immediately to the skillet with the pancetta.

• 6

  Remove the skillet from the heat and slowly pour in the egg mixture while tossing the pasta constantly to create a velvety sauce.

• 7

  Thin the sauce with the reserved pasta water as needed, then season with black pepper and sea salt and garnish with fresh parsley.