NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea spaghetti

0.75 oz diced pancetta

1 large egg

3 large egg whites

3 tbsp 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 pasta according to package directions until al dente.

• 2

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

• 3

  Add the minced garlic to the skillet with the pancetta and cook for 1 minute until fragrant, then remove the skillet from the heat.

• 4

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

• 5

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

• 6

  Working quickly off the heat, pour the egg mixture over the pasta, tossing constantly and adding reserved water as needed to create a creamy sauce.