NUTRITION

SERVINGS

INGREDIENTS

1 oz Chickpea spaghetti

0.25 oz Pancetta

1 large Egg

0.5 cup Liquid egg whites

1.5 tbsp Pecorino Romano cheese

1 cup Green peas

1 clove Garlic

0.25 tsp Black pepper

0.25 tsp Sea salt

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta until al dente according to package instructions.

• 2

  While the pasta cooks, whisk the whole egg, liquid egg whites, and grated Pecorino Romano in a small bowl until the mixture is smooth and combined.

• 3

  In a large skillet over medium heat, sauté the diced pancetta for 5-7 minutes until the fat has rendered and the meat is golden and crispy.

• 4

  Add the minced garlic and green peas to the skillet with the pancetta, sautéing for 1-2 minutes until the garlic is fragrant and the peas are heated through.

• 5

  Reserve 0.5 cup of the starchy pasta water, then drain the pasta and add it directly into the skillet with the pancetta and peas.

• 6

  Remove the skillet from the heat immediately; slowly pour in the egg and cheese mixture while tossing the pasta constantly with tongs.

• 7

  Add the reserved pasta water a tablespoon at a time as needed to create a creamy, emulsified sauce that coats the noodles without scrambling the eggs.

• 8

  Season with freshly cracked black pepper and sea salt, then garnish with chopped fresh parsley and serve immediately.