NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea spaghetti

0.5 oz Pancetta

1 large Egg

0.5 cup Egg whites

2 tbsp Pecorino Romano cheese

0.5 cup Frozen peas

0.5 tsp Black pepper

0.25 tsp Sea salt

1 clove Garlic

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 the pasta cooks, finely dice the pancetta and mince the garlic clove.

• 3

  Place the pancetta in a cold skillet and turn the heat to medium, cooking until the fat has rendered and the pancetta is golden and crispy.

• 4

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

• 5

  Add the frozen peas to the boiling pasta water during the last 2 minutes of cooking time.

• 6

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

• 7

  Drain the pasta and peas, then add them to the skillet with the pancetta and garlic, tossing for 30 seconds over low heat.

• 8

  Remove the skillet from the heat entirely to prevent the eggs from scrambling.

• 9

  Slowly pour the egg and cheese mixture over the pasta, tossing constantly and adding a splash of reserved pasta water as needed to create a smooth, creamy sauce.

• 10

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