NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea spaghetti

0.25 oz Pancetta

2 large Eggs

2 large Egg white

1 tbsp Pecorino Romano cheese

0.5 tsp Black pepper

0.25 tsp Sea salt

1 cup Fresh spinach

PREPARATION

• 1

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

• 2

  While the pasta cooks, whisk the whole eggs, egg white, and grated Pecorino Romano in a small bowl until well combined and smooth.

• 3

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

• 4

  Add the fresh spinach to the skillet with the pancetta and sauté for approximately 1 minute until just wilted.

• 5

  Reserve 0.25 cup of the starchy pasta water, then drain the pasta and immediately add it to the skillet with the pancetta.

• 6

  Turn off the heat entirely to prevent the eggs from scrambling, then quickly pour the egg and cheese mixture over the pasta.

• 7

  Toss the pasta vigorously and constantly, adding a splash of reserved pasta water as needed to create a glossy, creamy sauce.

• 8

  Season with sea salt and the cracked black pepper, then serve immediately in a warmed bowl.