NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea spaghetti

2 oz Chicken breast

1 oz Pancetta

1 large Egg

1 large Egg yolk

1 tbsp Pecorino Romano cheese

0.25 tsp Black pepper

0.13 tsp Sea salt

1 tbsp Fresh parsley

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 pasta cooks, heat a large skillet over medium heat and sauté the diced pancetta until crispy and golden.

• 3

  Add the pre-cooked sliced chicken breast to the skillet with the pancetta just to warm through, then remove the skillet from the heat.

• 4

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

• 5

  Reserve 0.25 cup of the hot pasta water, then drain the spaghetti and immediately add it to the skillet with the pancetta and chicken.

• 6

  Quickly pour the egg and cheese mixture over the hot pasta, tossing constantly and adding splashes of reserved pasta water until a velvety sauce forms.

• 7

  Season with freshly cracked black pepper and sea salt, then garnish with fresh parsley before serving.