NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea pasta

0.75 oz Pancetta

3 oz Chicken breast

1 large Egg

0.25 cup Egg whites

0.5 oz Pecorino Romano cheese

0.25 tsp Sea salt

0.5 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Drain the pasta, reserving 0.25 cup of the starchy pasta water.

• 5

  Add the cooked chicken breast and the hot pasta to the skillet with the pancetta, tossing over low heat to warm the chicken through.

• 6

  Remove the skillet from the heat and quickly whisk in the egg mixture and reserved pasta water, stirring constantly to create a creamy sauce without scrambling the eggs.

• 7

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