NUTRITION

SERVINGS

INGREDIENTS

2 oz Lentil pasta

0.5 oz Pancetta

1 large Egg Egg

0.5 cup Liquid egg whites

1 oz Pecorino Romano cheese

0.25 cup Sweet peas

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the lentil pasta until al dente according to package directions.

• 2

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

• 3

  Add the minced garlic to the skillet with the pancetta and cook for 1 minute 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 the pasta cooking water, then drain the pasta and add it directly to the skillet with the pancetta.

• 6

  Add the sweet peas to the skillet and toss with the pasta using the residual heat of the pan to warm the peas through.

• 7

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

• 8

  Thin the sauce with a splash of the reserved pasta water if needed to reach your desired consistency.

• 9

  Season with sea salt to taste and garnish with fresh chopped parsley before serving immediately.