NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

1 oz pancetta

2 large eggs

0.25 cup egg whites

3 tbsp parmesan cheese

0.25 tsp black pepper

0.25 tsp sea salt

1 tbsp fresh parsley

PREPARATION

• 1

  Boil a large pot of salted water and cook the chickpea pasta according to package directions until al dente.

• 2

  While the pasta cooks, place the diced pancetta in a cold skillet and turn the heat to medium, cooking until the fat renders and the meat is crispy and golden.

• 3

  In a small bowl, whisk together the whole eggs, egg whites, grated Parmesan cheese, and black pepper until well combined.

• 4

  Reserve 0.25 cup of the starchy pasta water, then drain the pasta.

• 5

  Turn off the heat on the skillet with the pancetta and add the hot pasta, tossing to coat the noodles in the rendered fat.

• 6

  Slowly pour the egg mixture over the pasta while whisking or tossing constantly to create a creamy sauce without scrambling the eggs.

• 7

  Add a splash of the reserved pasta water if needed to reach a silky consistency, then garnish with fresh parsley and serve immediately.