NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea spaghetti

0.75 oz Pancetta

1 large Egg

0.5 cup Liquid egg whites

1 tbsp Parmesan cheese

1 clove Garlic

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, place the diced pancetta in a large cold skillet and turn the heat to medium, sautéing until the fat renders and the meat becomes crispy.

• 3

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

• 4

  Add the minced garlic to the skillet with the pancetta and cook for 30 seconds until fragrant, then turn the heat to the lowest setting.

• 5

  Reserve 0.25 cup of the pasta cooking water, then drain the spaghetti and add it directly to the skillet with the pancetta.

• 6

  Remove the skillet from the heat entirely; this is crucial to prevent the eggs from scrambling.

• 7

  Slowly pour the egg mixture over the pasta while tossing constantly with tongs, adding a splash of the reserved pasta water as needed to create a smooth, creamy emulsion.

• 8

  Garnish with fresh parsley and serve immediately while the sauce is warm and velvety.