NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea spaghetti

1 oz Pancetta

3 oz Chicken breast

1 large Egg

0.5 oz Pecorino Romano cheese

0.25 tsp Black pepper

0.13 tsp Sea salt

1 clove Garlic

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea spaghetti according to package directions until al dente, reserving 0.25 cup of pasta water.

• 2

  While pasta cooks, sauté the diced pancetta in a large skillet over medium heat until the fat renders and it becomes crispy.

• 3

  Add the diced chicken breast and minced garlic to the skillet with the pancetta, cooking until the chicken is golden brown and cooked through.

• 4

  In a small bowl, whisk together the egg, grated Pecorino Romano, sea salt, and black pepper until well combined.

• 5

  Drain the pasta and immediately add it to the skillet with the chicken and pancetta, removing the pan from the heat.

• 6

  Quickly pour the egg mixture over the hot pasta, tossing constantly and adding splashes of reserved pasta water until a creamy, glossy sauce forms.

• 7

  Garnish with fresh chopped parsley and serve immediately while the sauce is perfectly smooth.