NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea spaghetti

0.75 oz pancetta

1 large egg

4 large egg whites

0.5 oz pecorino romano cheese

0.25 tsp black pepper

0.25 tsp sea salt

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a large pot of water to a boil and season with sea salt, then cook the chickpea spaghetti until al dente.

• 2

  While the pasta cooks, dice the pancetta and place it in a cold skillet over medium heat.

• 3

  Sauté the pancetta until the fat has rendered and the pieces are golden and crispy, then remove from heat.

• 4

  In a mixing bowl, whisk together the whole egg, egg whites, and finely grated Pecorino Romano cheese until smooth.

• 5

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

• 6

  Add the drained pasta to the skillet with the pancetta, tossing to coat the noodles in the rendered fat.

• 7

  Working quickly, pour the egg and cheese mixture over the pasta while stirring constantly to create a creamy emulsion without scrambling the eggs.

• 8

  Adjust the sauce consistency with a splash of the reserved pasta water, season with black pepper, and garnish with fresh parsley before serving.