NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea pasta

0.25 oz pancetta

2 large eggs

0.5 cup egg whites

1 tbsp Pecorino Romano cheese

0.5 tsp black pepper

0.25 tsp sea salt

0.25 tsp extra virgin olive oil

1 clove garlic

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium heat and sauté the diced pancetta until crispy and golden.

• 3

  Add the minced garlic to the skillet with the pancetta and cook for 1 minute until fragrant, then turn the heat to low.

• 4

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

• 5

  Reserve 0.5 cup of the starchy pasta water, then drain the pasta and add it directly to the skillet with the pancetta.

• 6

  Remove the skillet from the heat and quickly stir in the egg mixture and a splash of the reserved pasta water, tossing constantly to create a creamy sauce without scrambling the eggs.

• 7

  Garnish with fresh parsley and serve immediately.