NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea spaghetti

0.5 oz Pancetta

2 large Eggs

2 large Egg whites

1 tbsp Pecorino Romano cheese

1 clove Garlic

0.5 tsp Black pepper

0.25 tsp Sea salt

PREPARATION

• 1

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

• 2

  While the pasta cooks, add the diced pancetta to a cold skillet and cook over medium heat until golden and crispy.

• 3

  Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, then remove the pan from the heat.

• 4

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

• 5

  Reserve 0.5 cup of the starchy pasta water before draining the spaghetti.

• 6

  Transfer the hot pasta to the skillet with the pancetta, tossing to coat the noodles in the rendered fat.

• 7

  Slowly whisk 2 tablespoons of the hot pasta water into the egg mixture to temper it, preventing the eggs from scrambling.

• 8

  Pour the egg mixture over the pasta, tossing vigorously and adding more pasta water as needed until a velvety, glossy sauce forms.