NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

1 oz Nitrate-free pancetta

1 large Egg

0.5 cup Liquid egg whites

0.5 oz Pecorino Romano cheese

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 pasta according to package directions until al dente.

• 2

  While pasta cooks, sauté the diced pancetta in a large skillet over medium heat until crispy and golden.

• 3

  Add the minced garlic to the skillet with the pancetta and cook for 30 seconds until fragrant, then turn off the heat.

• 4

  In a small bowl, whisk together the whole egg, liquid egg whites, grated Pecorino Romano, and black pepper until well combined.

• 5

  Reserve 0.25 cup of pasta water, then drain the pasta and immediately add it to the skillet with the pancetta.

• 6

  Quickly pour the egg mixture over the hot pasta, tossing constantly to create a creamy, silky sauce without scrambling the eggs.

• 7

  Add a splash of reserved pasta water if needed to reach your desired consistency and serve immediately.