NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea pasta

0.5 oz Pancetta

1 large Eggs

3 large Egg whites

1 tbsp Pecorino Romano cheese

0.5 tsp Black pepper

0.25 tsp Sea salt

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a large pot of filtered water to a boil and cook the chickpea pasta until al dente, ensuring you reserve 0.25 cup of starchy water before draining.

• 2

  In a cold stainless steel skillet, add the diced pancetta and cook over medium heat until the fat renders and the bits become golden and crispy.

• 3

  While the meat browns, whisk together the whole eggs, egg whites, and grated Pecorino Romano in a small bowl until the mixture is smooth and pale.

• 4

  Transfer the hot, drained pasta directly into the skillet with the pancetta and toss well to coat every strand in the flavorful rendered fat.

• 5

  Remove the skillet from the heat entirely and slowly stream in the egg mixture while tossing the pasta vigorously to create a creamy emulsion without curdling.

• 6

  Adjust the consistency with a tablespoon or two of the reserved pasta water until the sauce is glossy and clings perfectly to the noodles.

• 7

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