NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea spaghetti

1 oz pancetta

1 large egg

0.5 cup egg whites

2 tbsp parmesan cheese

0.25 tsp sea salt

0.5 tsp black pepper

1 cup baby spinach

PREPARATION

• 1

  Bring a large pot of water to a boil, add the sea salt, and cook the chickpea spaghetti until al dente according to package directions.

• 2

  Reserve 0.25 cup of the hot pasta water before draining the spaghetti.

• 3

  While the pasta cooks, place the diced pancetta in a large skillet over medium heat and sauté until the fat has rendered and the meat is golden and crispy.

• 4

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

• 5

  Add the baby spinach to the skillet with the pancetta and stir for 30 seconds until just beginning to wilt.

• 6

  Turn off the heat entirely. Add the hot, drained pasta to the skillet and toss with the pancetta and spinach.

• 7

  Slowly pour the egg mixture over the pasta while stirring constantly and vigorously; the residual heat will cook the eggs into a creamy sauce without scrambling them.

• 8

  Add the reserved pasta water one tablespoon at a time if needed to reach your desired silky consistency and serve immediately.