NUTRITION

SERVINGS

INGREDIENTS

2.5 oz chickpea spaghetti

0.5 oz diced pancetta

1 large egg

4 large egg whites

0.5 oz 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 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 crispy.

• 3

  Add the smashed garlic clove to the skillet with the pancetta for the last 2 minutes of browning to infuse the oil, then remove and discard the garlic.

• 4

  In a small bowl, whisk together the whole egg, egg whites, and finely grated Pecorino Romano cheese until well combined.

• 5

  Before draining the pasta, reserve 0.25 cup of the starchy pasta water.

• 6

  Drain the pasta and immediately add it to the skillet with the pancetta, tossing to coat in the rendered fat while the heat is off.

• 7

  Slowly whisk the reserved hot pasta water into the egg mixture to temper the eggs, preventing them from scrambling.

• 8

  Pour the tempered egg mixture over the pasta, tossing constantly for 1-2 minutes until the sauce thickens into a creamy glaze from the residual heat.

• 9

  Finish with a generous amount of freshly cracked black pepper and serve immediately.