NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea spaghetti

1 oz Pancetta

1 large Egg yolk

4 large Egg whites

1 oz Pecorino Romano cheese

0.5 cup Frozen peas

0.25 tsp Black pepper

0.25 tsp Sea salt

1 clove Garlic

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, finely dice the pancetta and mince the garlic.

• 3

  In a small skillet over medium heat, sauté the pancetta until the fat renders and the edges become golden and crispy.

• 4

  Add the minced garlic to the skillet with the pancetta and sauté for 30 seconds until fragrant, then remove from heat.

• 5

  In a medium bowl, whisk together the egg yolk, egg whites, grated Pecorino Romano, and black pepper until well combined.

• 6

  Just before draining the pasta, reserve 0.25 cup of the hot pasta cooking water.

• 7

  Drain the pasta and the frozen peas, then return them to the warm pot off the heat.

• 8

  Slowly whisk the reserved pasta water into the egg mixture to temper the eggs, preventing them from scrambling.

• 9

  Pour the tempered egg mixture and the crisped pancetta with its oil into the pot with the pasta.

• 10

  Toss vigorously for 1-2 minutes until the sauce thickens into a creamy, glossy coating and serve immediately.