NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea spaghetti

0.5 oz diced pancetta

2 large eggs

0.5 cup liquid egg whites

2 tbsp grated pecorino romano cheese

1 cup fresh baby spinach

0.5 tsp cracked black pepper

0.25 tsp sea salt

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, place the diced pancetta in a large skillet over medium heat and sauté until the fat renders and the edges are golden and crispy.

• 3

  In a small mixing bowl, whisk together the whole eggs, liquid egg whites, grated pecorino romano, and cracked black pepper until the mixture is uniform.

• 4

  Just before draining the pasta, carefully reserve 0.25 cup of the starchy pasta cooking water.

• 5

  Drain the pasta and immediately add it to the skillet with the pancetta, tossing in the fresh baby spinach until it begins to wilt from the residual heat.

• 6

  Remove the skillet from the heat source and quickly stir in the egg mixture and reserved pasta water, tossing constantly for 1-2 minutes to create a smooth, creamy sauce without scrambling the eggs.

• 7

  Season with sea salt to taste and serve immediately while the sauce is glossy and warm.