NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea spaghetti

1 oz Nitrate-free pancetta

1 large Pasture-raised egg

2 large Egg whites

2 tbsp Pecorino Romano cheese

0.5 tsp Black pepper

0.25 tsp Sea salt

PREPARATION

• 1

  Bring a large pot of water to a boil and season generously with sea salt.

• 2

  Cook the chickpea spaghetti according to package directions until al dente, reserving one-half cup of the starchy pasta water before draining.

• 3

  While the pasta cooks, place the diced pancetta in a large skillet over medium heat and sauté until the fat has rendered and the meat is golden and crispy.

• 4

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

• 5

  Add the drained pasta directly to the skillet with the pancetta and toss to coat in the rendered fat, then remove the pan from the heat entirely.

• 6

  Quickly pour the egg and cheese mixture over the pasta, stirring constantly and adding splashes of reserved pasta water until a silky, creamy sauce forms without scrambling the eggs.

• 7

  Serve immediately in a warmed bowl with an extra crack of black pepper if desired.