NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea spaghetti

1 oz Pancetta

3 oz Chicken breast

1 large Egg

0.25 cup Egg whites

1 tbsp Pecorino Romano cheese

0.5 tsp Black pepper

0.25 tsp Sea salt

1 clove Garlic

PREPARATION

• 1

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

• 2

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

• 3

  Add the sliced chicken breast and minced garlic to the skillet, cooking until the chicken is golden and cooked through.

• 4

  In a small bowl, whisk together the egg, egg whites, and Pecorino Romano until well combined and slightly frothy.

• 5

  Reserve 1/4 cup of the starchy pasta water, then drain the noodles and add them directly to the skillet with the pancetta and chicken.

• 6

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

• 7

  Season with plenty of freshly cracked black pepper and a pinch of sea salt before serving immediately.