NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

0.25 oz Pancetta

1 large Egg

1 large Egg yolks

2 large Egg white

2 tbsp Pecorino Romano cheese

0.5 tsp Black pepper

0.25 tsp Sea salt

0.5 tsp Extra virgin olive oil

PREPARATION

• 1

  Bring a large pot of water to a boil and season with the sea salt.

• 2

  Cook the chickpea pasta according to package directions until al dente, reserving 0.5 cup of the pasta water before draining.

• 3

  While the pasta cooks, whisk together the whole egg, egg yolks, egg white, and finely grated Pecorino Romano in a small bowl until smooth.

• 4

  Heat the olive oil in a large skillet over medium heat and add the pancetta, sautéing until the fat has rendered and the meat is golden and crispy.

• 5

  Add the cooked pasta and the black pepper to the skillet with the pancetta, tossing for 1 minute to coat each strand in the oil.

• 6

  Remove the skillet from the heat entirely to prevent the eggs from scrambling.

• 7

  Slowly whisk 2 tablespoons of the hot pasta water into the egg and cheese mixture to temper it.

• 8

  Pour the egg mixture over the pasta, tossing vigorously and adding more pasta water 1 tablespoon at a time until a creamy, glossy sauce forms.

• 9

  Serve immediately with an extra sprinkle of black pepper.