NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

0.5 oz diced pancetta

2 large eggs

1 large egg white

1.5 tbsp grated parmesan cheese

0.5 cup green peas

0.25 tsp black pepper

0.25 tsp sea salt

1 tsp fresh parsley

PREPARATION

• 1

  Bring a large pot of water to a boil, season with sea salt, and cook the chickpea pasta according to package directions until al dente.

• 2

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

• 3

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

• 4

  Add the green peas to the boiling pasta water during the final 2 minutes of cooking time.

• 5

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

• 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 pour the egg mixture over the pasta while tossing constantly, adding a splash of reserved pasta water as needed to create a creamy, emulsified sauce.

• 8

  Garnish with fresh parsley and serve immediately while hot.