NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea pasta

0.25 oz Pancetta

2 large Eggs

2 large Egg whites

2 tbsp Pecorino Romano cheese

1 cup Baby spinach

0.25 tsp Black pepper

0.13 tsp Sea salt

1 tsp Garlic

PREPARATION

• 1

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

• 2

  While pasta cooks, whisk the whole eggs, egg whites, and Pecorino Romano in a small bowl until smooth.

• 3

  In a large skillet over medium heat, sauté the diced pancetta until it becomes golden and crispy.

• 4

  Add the minced garlic and baby spinach to the skillet, sautéing for 1 minute until the spinach just begins to wilt.

• 5

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

• 6

  Turn off the heat on the skillet and add the hot pasta, tossing with the pancetta and spinach.

• 7

  Slowly pour the egg mixture over the pasta, tossing constantly with tongs to create a creamy sauce without scrambling the eggs.

• 8

  Add splashes of reserved pasta water as needed to reach a silky consistency, then season with sea salt and plenty of freshly cracked black pepper.