NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea spaghetti

1 oz pancetta

1 large egg

3 large egg whites

1 oz Pecorino Romano cheese

0.25 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 pasta according to package directions until al dente.

• 2

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

• 3

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

• 4

  Add the minced garlic to the skillet with the pancetta and cook for 1 minute until fragrant, then turn off the heat.

• 5

  Reserve 0.25 cup of pasta water, then drain the pasta and add it directly to the skillet with the pancetta.

• 6

  Quickly whisk 2 tablespoons of the hot pasta water into the egg mixture to temper it, then pour the mixture over the pasta.

• 7

  Toss the pasta vigorously off the heat until the sauce thickens into a creamy coating, adding more pasta water if needed.

• 8

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