NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

1 oz pancetta

1 large egg

3 large egg whites

2 tbsp parmesan cheese

0.25 cup green peas

0.25 tsp black pepper

0.25 tsp sea salt

1 tsp fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta until al dente, reserving 0.25 cup of the starchy pasta water before draining.

• 2

  While the pasta cooks, add the diced pancetta to a cold skillet and turn the heat to medium, sautéing until the fat has rendered and the bits are golden and crispy.

• 3

  In a small bowl, whisk together the whole egg, egg whites, grated parmesan, and black pepper until the mixture is uniform and slightly frothy.

• 4

  Add the cooked pasta and frozen peas to the skillet with the pancetta, tossing for 1 minute over medium-low heat to ensure everything is well-coated in the rendered fat.

• 5

  Remove the skillet from the heat entirely and quickly whisk 2 tablespoons of the hot pasta water into the egg mixture to temper it.

• 6

  Pour the tempered egg mixture over the pasta, tossing constantly with tongs for 1-2 minutes until the residual heat creates a thick, creamy sauce that clings to the noodles.

• 7

  Garnish with fresh parsley and serve immediately while the sauce is at its peak silkiness.