NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea spaghetti

0.5 oz Pancetta

1 large Egg

0.5 cup Liquid egg whites

1 tbsp Pecorino Romano cheese

0.5 cup Frozen peas

1 clove Garlic

0.5 tsp Black pepper

0.25 tsp Sea salt

PREPARATION

• 1

  Bring a large 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 before draining.

• 2

  In a small bowl, whisk together the whole egg, liquid egg whites, and Pecorino Romano cheese until the mixture is smooth and well combined.

• 3

  Heat a large skillet over medium heat and add the diced pancetta, cooking for 5-7 minutes until the fat has rendered and the bits are golden and crispy.

• 4

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

• 5

  Turn off the heat entirely and add the drained pasta to the skillet, tossing well to ensure the noodles are coated in the pancetta drippings.

• 6

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

• 7

  Add a tablespoon or two of the reserved pasta water to reach your desired sauce consistency, then season generously with cracked black pepper and a pinch of sea salt.

• 8

  Serve immediately while the sauce is warm and glossy, garnished with extra parsley if desired.