NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

1 large Egg

6 large Egg whites

0.5 oz Pancetta

0.5 oz Pecorino Romano cheese

0.5 tsp Black pepper

0.25 tsp Sea salt

1 tbsp Fresh parsley

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, add the diced pancetta to a cold skillet and turn the heat to medium, rendering the fat until the bits are golden and crispy.

• 3

  In a small bowl, whisk together the whole egg, egg whites, and finely grated Pecorino Romano until the mixture is smooth and pale.

• 4

  Reserve 0.25 cup of the starchy pasta water before draining the pasta completely.

• 5

  Turn off the heat on the skillet and add the hot pasta directly to the pancetta, tossing to coat in the rendered fat.

• 6

  Quickly pour in the egg and cheese mixture while whisking constantly, adding splashes of pasta water as needed to create a glossy, creamy sauce without scrambling the eggs.

• 7

  Season the dish with the sea salt and a heavy amount of freshly cracked black pepper to taste.

• 8

  Garnish with chopped fresh parsley and serve immediately while the sauce is at its peak silkiness.