NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea spaghetti

1 oz Pancetta

1 large Egg

3 large Egg whites

0.5 oz Pecorino Romano cheese

0.5 oz Parmesan cheese

1 clove Garlic

0.25 tsp Black pepper

0.25 tsp Sea salt

1 cup Fresh baby spinach

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the minced garlic and baby spinach to the skillet with the pancetta, sautéing for 1 minute until the spinach is just wilted.

• 5

  Reserve 0.5 cup of the starchy pasta water, then drain the spaghetti and immediately add it to the skillet with the pancetta.

• 6

  Remove the skillet from the heat and quickly pour in the egg and cheese mixture, tossing constantly to create a creamy sauce without scrambling the eggs.

• 7

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