NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea spaghetti

0.5 oz pancetta

1 large pasture-raised egg

0.5 cup liquid egg whites

2 tbsp grated parmesan cheese

0.25 tsp cracked black pepper

0.25 tsp sea salt

0.25 cup frozen sweet peas

1 clove garlic

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 cold skillet and turn the heat to medium, rendering the fat until the meat is crispy.

• 3

  Add the minced garlic to the skillet with the pancetta and sauté for 30 seconds until fragrant, then remove the pan from the heat.

• 4

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

• 5

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

• 6

  Stir in the frozen peas; the residual heat from the pasta will thaw them perfectly.

• 7

  Slowly whisk the reserved pasta water into the egg mixture to temper it, preventing the eggs from scrambling.

• 8

  Pour the egg mixture over the pasta and toss vigorously off the heat until a velvety, creamy sauce forms.

• 9

  Season with sea salt and plenty of cracked black pepper before serving immediately.