NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea spaghetti

1 oz Pancetta

2 large Eggs

2 large Egg whites

2 tbsp Parmesan cheese

0.25 tsp Black pepper

0.25 tsp Sea salt

1 cup Baby spinach

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 large skillet over medium heat and sauté until golden and crispy.

• 3

  In a small bowl, whisk together the whole eggs, egg whites, grated parmesan cheese, and black pepper until well combined.

• 4

  Reserve 0.25 cup of the starchy pasta cooking water, then drain the spaghetti.

• 5

  Turn off the heat under the skillet with the pancetta and add the drained pasta and baby spinach, tossing until the spinach begins to wilt.

• 6

  Slowly whisk the reserved pasta water into the egg mixture to temper it, then pour the mixture over the pasta in the skillet.

• 7

  Toss constantly for 1 to 2 minutes using the residual heat until the sauce thickens into a creamy coating without scrambling the eggs.