NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea spaghetti

0.5 oz Pancetta

1 large Egg

0.75 cup Egg whites

0.5 oz Pecorino Romano cheese

0.25 tsp Black pepper

0.25 tsp Sea salt

1 clove Garlic

1 tbsp 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, whisk together the whole egg, egg whites, grated Pecorino Romano, and black pepper in a small bowl until well combined.

• 3

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

• 4

  Add the minced garlic to the skillet with the pancetta and sauté for 30 seconds until fragrant, then turn the heat to low.

• 5

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

• 6

  Add the hot pasta directly to the skillet with the pancetta and toss to coat, then remove the skillet from the heat entirely.

• 7

  Slowly pour the egg mixture over the pasta while whisking or tossing constantly to create a creamy sauce; add a splash of reserved pasta water if needed to reach your desired consistency.

• 8

  Garnish with fresh chopped parsley and serve immediately while warm.