NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea spaghetti

0.75 oz Pancetta

1 large Egg

0.5 cup Egg whites

1 oz Pecorino Romano cheese

1 tsp Garlic

0.25 tsp Black pepper

0.13 tsp Sea salt

PREPARATION

• 1

  Bring a large pot of water to a boil and season with sea salt, then cook the chickpea spaghetti 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 crispy.

• 3

  In a small bowl, whisk together the large egg, egg whites, grated Pecorino Romano, and black pepper until fully combined.

• 4

  Reserve 0.25 cup of the starchy pasta water before draining the spaghetti.

• 5

  Add the minced garlic to the skillet with the pancetta and cook for 30 seconds until fragrant.

• 6

  Turn off the heat and add the hot pasta to the skillet, tossing well to coat the strands in the pancetta fat.

• 7

  Slowly pour the egg and cheese mixture over the pasta while whisking or tossing constantly to create a creamy sauce without scrambling the eggs.

• 8

  Add the reserved pasta water a tablespoon at a time if needed to reach a glossy consistency, then serve immediately.