NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea spaghetti

0.5 oz Pancetta

1 large Egg

1 large Egg yolks

0.5 cup Egg whites

0.5 tbsp Pecorino Romano

0.25 tsp Black pepper

0.13 tsp Sea salt

1 tsp Fresh parsley

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 cold skillet and turn the heat to medium, sautéing until the fat renders and the meat is crispy.

• 3

  In a small bowl, whisk together the whole egg, egg yolks, egg whites, grated Pecorino Romano, and black pepper until smooth and well combined.

• 4

  Reserve 0.25 cup of the starchy pasta water, then drain the spaghetti and immediately add it to the skillet with the pancetta, tossing to coat in the rendered fat.

• 5

  Remove the skillet from the heat to prevent the eggs from scrambling, then slowly pour in the egg mixture while tossing the pasta vigorously.

• 6

  Gradually add the reserved pasta water a tablespoon at a time until a creamy, glossy sauce forms, then garnish with fresh parsley and serve immediately.