Bring a large pot of water to a boil, add the sea salt, and cook the chickpea pasta until al dente according to package instructions.
While the pasta cooks, place the diced pancetta in a cold skillet and bring to medium heat, cooking until the fat renders and the meat becomes crispy.
In a medium mixing bowl, whisk together the whole egg, egg whites, and finely grated Pecorino Romano cheese until the mixture is smooth.
Before draining the pasta, carefully reserve 0.5 cup of the starchy pasta cooking water.
Drain the pasta and immediately add it to the skillet with the pancetta, tossing well to coat every noodle in the rendered fat.
Remove the skillet from the heat and quickly pour in the egg and cheese mixture, whisking or tossing constantly to emulsify the sauce without scrambling the eggs.
Slowly add small splashes of the reserved pasta water as needed until the sauce reaches a glossy, velvety consistency.
Finish the dish with freshly cracked black pepper and a garnish of chopped fresh parsley.