NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea spaghetti

0.5 oz Pancetta

2 large Eggs

2 large Egg whites

2 tbsp Parmesan cheese

0.5 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 until al dente, reserving 0.25 cup of pasta water before draining.

• 2

  While the pasta cooks, place the diced pancetta in a cold skillet and turn the heat to medium, sautéing until the fat renders and the meat is crispy.

• 3

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

• 4

  Add the cooked spaghetti directly to the skillet with the pancetta and toss over low heat to coat the noodles in the rendered fat.

• 5

  Remove the skillet from the heat entirely and quickly pour in the egg mixture while tossing constantly to create a creamy, emulsified sauce.

• 6

  Gradually add the reserved pasta water a tablespoon at a time until the sauce reaches a silky consistency, then garnish with fresh parsley and sea salt.