NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea spaghetti

0.5 oz Pancetta

1 large Egg

0.5 cup Liquid egg whites

1 oz Parmesan cheese

1 clove Garlic

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

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, cooking until the fat renders and the meat is crispy.

• 3

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

• 4

  Reserve about half a cup of the starchy pasta water, then drain the pasta and add it directly to the skillet with the crispy pancetta and minced garlic.

• 5

  Turn off the heat and quickly stir in the egg and cheese mixture, adding splashes of pasta water as needed to create a creamy, glossy sauce.

• 6

  Fold in the baby spinach until just wilted and season with sea salt and plenty of freshly cracked black pepper before serving.