NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea spaghetti

0.5 oz Pancetta

1 large Egg

2 large Egg whites

1.25 oz Pecorino Romano cheese

0.5 tsp Black pepper

0.25 tsp Sea salt

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea spaghetti according to package directions until al dente, reserving 0.5 cup of pasta water.

• 2

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

• 3

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

• 4

  Turn off the heat on the skillet with the pancetta and add the cooked pasta directly to the pan, tossing to coat in the rendered fat.

• 5

  Slowly pour the egg and cheese mixture over the pasta while whisking or tossing constantly, adding splashes of reserved pasta water as needed to create a smooth, velvety sauce.

• 6

  Season the carbonara with the sea salt and a heavy crack of black pepper before serving immediately in a warm bowl.