NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea spaghetti

0.5 oz Pancetta

1 large Egg

1 large Egg white

0.5 oz Parmesan cheese

0.5 cup Frozen sweet peas

1 clove Garlic

0.25 tsp Black pepper

0.25 tsp Sea salt

PREPARATION

• 1

  Bring a large pot of water to a boil with the sea salt 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 crispy.

• 3

  Add the minced garlic and frozen peas to the skillet with the pancetta, sautéing for 2 minutes until the garlic is fragrant and peas are bright green.

• 4

  In a small bowl, whisk together the whole egg, egg white, grated parmesan cheese, and black pepper until well combined.

• 5

  Reserve 0.25 cup of the hot pasta water, then drain the pasta and immediately add it to the skillet with the pancetta, removing the pan from the heat.

• 6

  Quickly pour the egg mixture over the hot pasta while tossing constantly, adding splashes of reserved pasta water as needed to create a smooth, creamy sauce.