NUTRITION

SERVINGS

INGREDIENTS

1.25 oz Chickpea spaghetti

0.25 oz Pancetta

1 large Eggs

0.5 cup Egg whites

1 tbsp Pecorino Romano cheese

0.5 tsp Black pepper

0.25 tsp Sea salt

1 cup Baby spinach

PREPARATION

• 1

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

• 2

  Reserve 0.25 cup of the starchy pasta water before draining the noodles.

• 3

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

• 4

  Whisk together the whole eggs, egg whites, and grated Pecorino Romano in a small bowl until the mixture is smooth.

• 5

  Add the baby spinach to the skillet with the pancetta and stir for 1 minute until just wilted.

• 6

  Remove the skillet from the heat and add the hot pasta, tossing quickly to coat the strands in the rendered fat.

• 7

  Slowly pour in the egg mixture and reserved pasta water while whisking or tossing vigorously to create a creamy emulsion without scrambling the eggs.

• 8

  Season with freshly cracked black pepper and sea salt, then serve immediately in warm bowls.