NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea spaghetti

0.75 oz Pancetta

1 large Egg Egg

3 large Egg whites Egg whites

2 tbsp Pecorino Romano cheese

0.5 tsp Black pepper

0.25 tsp Sea salt

PREPARATION

• 1

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

• 2

  Add the chickpea spaghetti and cook until al dente according to package instructions, usually 7-8 minutes.

• 3

  While the pasta cooks, place the diced pancetta in a cold skillet and turn the heat to medium.

• 4

  Sauté the pancetta until the fat has rendered and the meat is golden and crispy, then turn off the heat.

• 5

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

• 6

  Before draining the pasta, reserve approximately 0.25 cup of the starchy pasta water.

• 7

  Drain the pasta and immediately add it to the skillet with the pancetta, tossing to coat the noodles in the rendered fat.

• 8

  Slowly whisk 2 tablespoons of the hot pasta water into the egg mixture to temper the eggs so they do not scramble.

• 9

  Pour the egg and cheese mixture over the pasta while continuously tossing with tongs, adding more pasta water as needed to create a smooth, glossy sauce.

• 10

  Serve immediately in a warm bowl with an extra dusting of black pepper.