NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea spaghetti

0.5 oz pancetta

1 large Egg egg

0.25 cup liquid egg whites

2 tbsp grated parmesan cheese

0.5 cup frozen sweet peas

0.25 tsp black pepper

0.25 tsp sea salt

1 clove garlic

PREPARATION

• 1

  Boil a large pot of salted water and cook the chickpea pasta according to package directions until al dente. Reserve 1/4 cup of the starchy pasta water before draining.

• 2

  While the pasta is boiling, whisk together the whole egg, egg whites, and grated parmesan cheese in a small bowl until the mixture is uniform and smooth.

• 3

  Place a large skillet over medium heat and sauté the pancetta until it is golden and crispy, allowing the fat to render completely.

• 4

  Add the minced garlic and frozen peas to the skillet, sautéing for about 2 minutes until the garlic is fragrant and the peas are heated through.

• 5

  Turn off the heat entirely. Add the hot, drained pasta to the skillet and toss vigorously with the pancetta and peas.

• 6

  Slowly pour the egg and cheese mixture over the pasta while continuously tossing with tongs to create a creamy emulsion without scrambling the eggs.

• 7

  Thin the sauce with the reserved pasta water as needed, season with black pepper and sea salt, and serve immediately.