NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Chickpea spaghetti

1 oz Nitrate-free pancetta

1 large Egg

4 large Egg whites

2 tbsp Grated parmesan cheese

0.25 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 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 the fat has rendered and the meat is crispy.

• 3

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

• 4

  Reserve about 1/2 cup of the hot pasta cooking water before draining the spaghetti.

• 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 immediately to prevent the eggs from scrambling.

• 7

  Slowly whisk 2 tablespoons of the reserved pasta water into the egg mixture to temper it, then pour the mixture over the pasta.

• 8

  Toss vigorously, adding more pasta water a tablespoon at a time as needed, until a smooth, creamy sauce forms.

• 9

  Garnish with fresh chopped parsley and serve immediately.