NUTRITION

SERVINGS

INGREDIENTS

2.5 oz chickpea spaghetti

0.25 oz pancetta

1 large egg

0.5 cup liquid egg whites

1 tbsp Pecorino Romano cheese

1 tbsp Parmesan cheese

0.25 tsp black pepper

0.25 tsp sea salt

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea spaghetti until al dente, reserving 0.25 cup of the starchy pasta water before draining.

• 2

  In a small mixing bowl, whisk together the whole egg, liquid egg whites, Pecorino Romano, and Parmesan until the mixture is uniform and smooth.

• 3

  Place the diced pancetta in a large skillet over medium heat and sauté until the fat has rendered and the bits are golden and crispy.

• 4

  Turn off the heat and add the cooked pasta directly to the skillet, tossing thoroughly to coat every strand in the pancetta drippings.

• 5

  Slowly pour the egg and cheese mixture over the pasta while whisking or tossing constantly; the residual heat will thicken the eggs into a creamy sauce without scrambling them.

• 6

  Adjust the consistency with the reserved pasta water as needed, then finish with a generous dusting of cracked black pepper and fresh parsley.