NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea spaghetti

1 oz pancetta

1 large Egg egg

3 large Egg whites egg whites

2 tbsp Pecorino Romano cheese

1 cup baby spinach

0.25 tsp black pepper

0.25 tsp sea salt

PREPARATION

• 1

  Bring a large pot of water to a boil and add the sea salt.

• 2

  Cook the chickpea spaghetti according to package directions until al dente, reserving 0.25 cup of pasta water before draining.

• 3

  While pasta cooks, place the diced pancetta in a cold skillet and turn the heat to medium, cooking until the fat renders and the meat is crispy.

• 4

  In a small bowl, whisk together the whole egg, egg whites, grated Pecorino Romano, and freshly cracked black pepper until smooth.

• 5

  Add the fresh baby spinach to the skillet with the pancetta, stirring just until it begins to wilt.

• 6

  Turn off the heat under the skillet and add the drained pasta, tossing to coat in the rendered fat.

• 7

  Quickly pour the egg mixture over the pasta while tossing constantly, adding a splash of reserved pasta water as needed to create a creamy sauce without scrambling the eggs.