NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

0.5 oz pancetta

1 large egg

0.5 cup liquid egg whites

3 tbsp 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 pasta until al dente according to package directions.

• 2

  While the pasta cooks, add the diced pancetta to a cold skillet and turn the heat to medium, rendering the fat until the bits are golden and crispy.

• 3

  In a small bowl, whisk together the whole egg, liquid egg whites, and grated parmesan cheese until the mixture is smooth.

• 4

  Reserve about half a cup of the starchy pasta water, then drain the pasta and add it directly to the skillet with the pancetta.

• 5

  Remove the skillet from the heat immediately and pour in the egg mixture, tossing vigorously to create a creamy sauce without scrambling the eggs.

• 6

  Thin the sauce with a splash of reserved pasta water if needed, then season with black pepper and garnish with fresh parsley.