NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Chickpea pasta

0.25 oz Pancetta

1 large Egg

1 large Egg yolk

3 large Egg whites

0.5 oz Pecorino Romano cheese

0.5 tsp Black pepper

0.25 tsp Sea salt

1 clove Garlic

PREPARATION

• 1

  Bring a large pot of filtered water to a rolling boil and season generously with the sea salt to enhance the pasta's flavor.

• 2

  Add the chickpea pasta and cook according to the package instructions until al dente, ensuring you reserve 0.5 cup of the starchy pasta water before draining.

• 3

  While the pasta is boiling, place the diced pancetta in a cold, large skillet and set the heat to medium to slowly render the fat until the bits are golden and crispy.

• 4

  Stir the minced garlic into the skillet with the pancetta and sauté for just 30 seconds until fragrant, then immediately remove the pan from the heat source.

• 5

  In a medium glass bowl, whisk together the whole egg, egg yolk, egg whites, grated Pecorino Romano, and black pepper until the mixture is uniform and creamy.

• 6

  Gradually whisk 2 tablespoons of the hot reserved pasta water into the egg mixture to temper it, which ensures a smooth sauce rather than scrambled eggs.

• 7

  Add the drained pasta directly into the skillet with the pancetta and garlic, tossing well to coat the noodles in the rendered fat.

• 8

  Pour the tempered egg and cheese mixture over the pasta and toss vigorously off the heat, adding small splashes of the remaining pasta water until a glossy, silk-like sauce forms.