NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Chickpea spaghetti

0.25 oz Pancetta

1 large large Egg Egg

3 large large Egg whites Egg whites

0.5 oz Pecorino Romano cheese

0.5 tsp Black pepper

0.25 tsp Sea salt

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea spaghetti until al dente, reserving 0.5 cup of pasta water before draining.

• 2

  In a large skillet over medium heat, sauté the diced pancetta until the fat has rendered and the meat is golden and crispy.

• 3

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

• 4

  Slowly whisk 2 tablespoons of the hot pasta water into the egg mixture to temper the eggs, preventing them from scrambling when added to the pasta.

• 5

  Add the drained pasta to the skillet with the pancetta, tossing to coat the noodles in the rendered fat.

• 6

  Remove the skillet from the heat and immediately pour in the egg and cheese mixture, tossing vigorously with tongs until a creamy, glossy sauce forms.

• 7

  If the sauce is too thick, add a splash more of the reserved pasta water until the desired consistency is reached.

• 8

  Serve immediately topped with chopped fresh parsley and an extra sprinkle of black pepper.