NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea spaghetti

0.5 oz Pancetta

1 large Egg

4 large Egg whites

1.5 tbsp Pecorino Romano cheese

1 clove Garlic

0.5 tsp Black pepper

0.25 tsp Sea salt

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, whisk the whole egg, egg whites, and Pecorino Romano together in a small bowl until completely smooth.

• 3

  In a large skillet over medium heat, sauté the diced pancetta until the fat renders and it becomes golden and crispy.

• 4

  Add the minced garlic to the skillet with the pancetta and cook for 30 seconds until fragrant, then turn the heat to low.

• 5

  Reserve 0.25 cup of pasta water, then drain the spaghetti and immediately add it to the skillet, tossing to coat in the pancetta fat.

• 6

  Remove the skillet from the heat entirely and quickly stir in the egg and cheese mixture, adding reserved pasta water as needed to create a creamy sauce.

• 7

  Season generously with freshly cracked black pepper and a pinch of sea salt before serving immediately.