NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea pasta

0.5 oz pancetta

1 large large egg egg

2 large large egg whites egg whites

1.5 tbsp Pecorino Romano cheese

0.5 cup green peas

0.25 tsp black pepper

0.25 tsp sea salt

1 clove garlic

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the minced garlic and green peas to the skillet with the pancetta, sautéing for 1-2 minutes until fragrant.

• 5

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

• 6

  Remove the skillet from the heat and quickly stir in the egg mixture and reserved pasta water, tossing constantly to create a creamy sauce without scrambling the eggs.

• 7

  Season with freshly cracked black pepper and sea salt before serving immediately.