NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

1 oz Pancetta

1 large Egg

4 large Egg whites

0.75 oz Pecorino Romano cheese

0.5 tsp Black pepper

0.25 tsp Sea salt

1 tbsp Fresh parsley

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 the pasta cooks, place the diced pancetta in a cold skillet and turn the heat to medium, rendering the fat until the pancetta is golden and crisp.

• 3

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

• 4

  In a small bowl, whisk together the whole egg, egg whites, and grated pecorino romano until the mixture is well combined and smooth.

• 5

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

• 6

  Working quickly, pour the egg and cheese mixture over the hot pasta while tossing constantly to create a creamy sauce without scrambling the eggs.

• 7

  Gradually add the reserved pasta water a tablespoon at a time while tossing until the sauce reaches a silky, velvety consistency.

• 8

  Season the dish with the fresh black pepper and sea salt, then garnish with chopped parsley before serving immediately.