NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea spaghetti

0.5 oz pancetta

2 large eggs

3 large egg whites

1 tbsp Pecorino Romano cheese

0.25 cup frozen peas

0.25 tsp black pepper

0.25 tsp sea salt

PREPARATION

• 1

  Bring a large pot of filtered water to a boil and season with the sea salt.

• 2

  Add the chickpea spaghetti to the boiling water and cook according to package directions until al dente, adding the frozen peas during the last 2 minutes of boiling.

• 3

  While the pasta cooks, place the diced pancetta in a large skillet over medium heat and sauté until the fat has rendered and the meat is crispy.

• 4

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

• 5

  Reserve 0.5 cup of the starchy pasta water, then drain the spaghetti and peas.

• 6

  Turn off the heat under the skillet with the pancetta and add the drained pasta and peas, tossing to coat in the rendered fat.

• 7

  Slowly whisk 2 tablespoons of the hot pasta water into the egg mixture to temper the eggs, preventing them from scrambling upon contact with the pan.

• 8

  Pour the egg mixture over the pasta in the skillet and toss vigorously, adding more pasta water a tablespoon at a time as needed, until a silky, creamy sauce forms.