NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea spaghetti

1.5 oz pancetta

1 large egg

0.5 cup liquid egg whites

2 tbsp grated parmesan cheese

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 spaghetti according to package directions until al dente, reserving 0.25 cup of pasta water.

• 2

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

• 3

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

• 4

  Drain the pasta and immediately add it to the skillet with the crispy pancetta, tossing over low heat to coat the noodles in the rendered fat.

• 5

  Remove the skillet from the heat and slowly whisk a tablespoon of the hot pasta water into the egg mixture to temper it.

• 6

  Pour the egg mixture over the pasta, tossing constantly and vigorously for 1-2 minutes until the sauce thickens into a velvety glaze without scrambling the eggs.

• 7

  Garnish with fresh parsley and serve immediately.