NUTRITION

SERVINGS

INGREDIENTS

3 oz Chickpea pasta

0.75 oz Pancetta

1 large Egg

2 large Egg whites

3 tbsp Parmesan cheese

1 clove Garlic

0.25 tsp Black pepper

0.25 tsp Sea salt

PREPARATION

• 1

  Bring a large pot of water to a boil and season generously with sea salt.

• 2

  Cook the chickpea pasta according to package directions until al dente, reserving 0.25 cup of the pasta water before draining.

• 3

  While the pasta cooks, whisk the whole egg, egg whites, and grated parmesan cheese together in a small bowl until smooth.

• 4

  Place a large skillet over medium heat and add the diced pancetta, cooking until it becomes golden and crispy.

• 5

  Add the minced garlic to the skillet with the pancetta and sauté for 30 seconds until fragrant, being careful not to burn it.

• 6

  Turn the heat to low and add the cooked pasta to the skillet, tossing it to coat in the pancetta fat.

• 7

  Remove the skillet from the heat entirely; this is crucial to prevent the eggs from scrambling.

• 8

  Slowly pour the egg and cheese mixture over the pasta while tossing constantly with tongs.

• 9

  Add a splash of the reserved pasta water as needed to create a creamy, glossy sauce that coats every strand.

• 10

  Finish with freshly cracked black pepper and serve immediately.