NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea spaghetti

1 oz Pancetta

2 large Eggs

2 oz Chicken breast

1 tbsp Pecorino Romano cheese

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 spaghetti according to package directions until al dente.

• 2

  While the pasta cooks, add the diced pancetta to a large cold skillet and turn the heat to medium, rendering the fat until the meat is golden and crispy.

• 3

  Add the diced cooked chicken breast to the skillet with the pancetta, tossing for 1-2 minutes just to warm through and coat in the flavorful oils.

• 4

  In a small bowl, whisk together the eggs and grated Pecorino Romano until well combined and slightly frothy.

• 5

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

• 6

  Remove the skillet from the heat entirely; this is crucial to prevent the eggs from scrambling.

• 7

  Pour the egg and cheese mixture over the pasta, tossing vigorously and adding a splash of pasta water as needed to create a silky, emulsified sauce.

• 8

  Season with sea salt and a heavy dusting of freshly cracked black pepper, then garnish with chopped parsley before serving immediately.