NUTRITION

SERVINGS

INGREDIENTS

3 oz chickpea spaghetti

0.75 oz diced pancetta

1 large egg

0.25 cup liquid egg whites

3 tbsp grated Pecorino Romano cheese

1 cup baby spinach

0.5 tsp black pepper

0.25 tsp sea salt

1 clove garlic

PREPARATION

• 1

  Bring a large pot of water to a boil with the sea salt and cook the chickpea spaghetti according to package directions until al dente, reserving 0.5 cup of the pasta water before draining.

• 2

  While the pasta cooks, place the diced pancetta in a large cold skillet over medium heat and cook until the fat renders and the meat becomes crispy and golden.

• 3

  Add the minced garlic clove to the skillet with the pancetta and sauté for 1 minute until fragrant, then reduce the heat to low.

• 4

  In a small bowl, whisk together the large egg, liquid egg whites, grated Pecorino Romano, and black pepper until the mixture is uniform.

• 5

  Add the drained pasta and fresh baby spinach to the skillet with the pancetta, tossing for 30 seconds until the spinach begins to wilt from the residual heat.

• 6

  Remove the skillet from the heat entirely and quickly pour in the egg mixture while tossing constantly with tongs to create a creamy sauce without scrambling the eggs.

• 7

  Gradually add the reserved pasta water one tablespoon at a time while tossing until the sauce reaches a silky, glossy consistency that coats every strand of pasta.