NUTRITION

SERVINGS

INGREDIENTS

2 oz Dry chickpea spaghetti

1 oz Diced pancetta

1 large Egg

4 large Egg whites

0.5 oz Grated Pecorino Romano cheese

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.5 tsp Cracked black pepper

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

• 3

  In a small bowl, whisk together the whole egg, egg whites, and grated Pecorino Romano until the mixture is smooth and well combined.

• 4

  Reserve 0.25 cup of the hot pasta cooking water, then drain the pasta and immediately add it to the skillet with the crispy pancetta.

• 5

  Remove the skillet from the heat and quickly stir in the egg mixture and reserved pasta water, tossing constantly to create a velvety sauce without scrambling the eggs.

• 6

  Fold in the fresh baby spinach until it just begins to wilt from the residual heat of the pasta.

• 7

  Season with sea salt and cracked black pepper, then garnish with fresh parsley before serving immediately.