NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea spaghetti

0.75 oz Pancetta

1 large Egg

1 large Egg yolk

0.5 cup Liquid egg whites

2 tbsp Pecorino Romano cheese

1 cup Zucchini noodles

0.5 tsp Black pepper

0.25 tsp Sea salt

PREPARATION

• 1

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

• 2

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

• 3

  While the pasta boils, heat a large skillet over medium heat and sauté the diced pancetta until it is golden and crisp.

• 4

  Add the zucchini noodles to the skillet with the pancetta and sauté for 2 minutes until just tender but still retaining a slight crunch.

• 5

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

• 6

  Remove the skillet from the heat source and quickly pour in the egg mixture along with the reserved pasta water.

• 7

  Toss the pasta vigorously and constantly for 1 minute to allow the residual heat to thicken the eggs into a creamy sauce without scrambling them.

• 8

  Season with sea salt and serve immediately in a warm bowl.