NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea spaghetti

0.5 oz Nitrate-free pancetta

1 large Egg Egg

3 large Egg whites Egg whites

1 tbsp Pecorino Romano cheese

0.5 tsp Black pepper

0.25 tsp Sea salt

1 clove Garlic

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, cooking until the fat renders and the meat is golden and crispy.

• 3

  In a small bowl, whisk together the whole egg, egg whites, and grated Pecorino Romano cheese until well combined.

• 4

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

• 5

  Add the minced garlic to the skillet with the pancetta and sauté for 30 seconds until fragrant.

• 6

  Turn off the heat and add the hot pasta to the skillet, tossing to coat in the pancetta fat.

• 7

  Quickly pour in the egg mixture while continuously tossing the pasta to create a smooth, glossy sauce without scrambling the eggs.

• 8

  Add the reserved pasta water a tablespoon at a time if needed to reach your desired consistency, then season with plenty of cracked black pepper.