NUTRITION

SERVINGS

INGREDIENTS

2.5 oz chickpea spaghetti

1 oz pancetta

1 large egg

4 large egg whites

1 tbsp Pecorino Romano cheese

0.25 tsp black pepper

0.25 tsp sea salt

PREPARATION

• 1

  Bring a large pot of water to a boil, add a pinch of sea salt, and cook the chickpea spaghetti until al dente according to package directions.

• 2

  While the pasta cooks, whisk the whole egg, egg whites, and grated Pecorino Romano in a small bowl until the mixture is uniform and smooth.

• 3

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

• 4

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

• 5

  Add the drained pasta directly into the skillet with the pancetta and toss to coat the strands in the rendered fat.

• 6

  Remove the skillet from the heat immediately to ensure the eggs do not scramble upon contact.

• 7

  Slowly whisk one tablespoon of the hot pasta water into the egg mixture to temper it, then pour the mixture over the pasta.

• 8

  Toss the pasta vigorously and continuously, adding more pasta water a teaspoon at a time, until a glossy, creamy sauce forms and coats every noodle.

• 9

  Finish with a generous amount of freshly cracked black pepper and the remaining sea salt before serving immediately.