NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea spaghetti

1 oz pancetta

1 large egg

3 large egg whites

0.25 cup plain non-fat Greek yogurt

2 tbsp grated parmesan cheese

0.25 cup frozen green peas

0.25 tsp black pepper

0.25 tsp sea salt

1 clove garlic

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, finely dice the pancetta and mince the garlic clove.

• 3

  In a small skillet over medium heat, sauté the pancetta until it becomes golden and crispy, adding the garlic during the last 60 seconds of cooking.

• 4

  In a small mixing bowl, whisk together the whole egg, egg whites, Greek yogurt, grated parmesan, and black pepper until the mixture is smooth and well combined.

• 5

  Before draining the pasta, reserve about 0.25 cup of the starchy pasta water.

• 6

  Drain the pasta and return it to the pot, but keep the heat turned off to prevent the eggs from scrambling.

• 7

  Immediately add the frozen green peas and the crispy pancetta with its rendered fat to the hot pasta.

• 8

  Slowly pour the egg mixture over the pasta while tossing constantly with tongs, adding a splash of the reserved pasta water as needed to create a creamy, glossy sauce.

• 9

  Continue to toss for 1-2 minutes until the sauce thickens slightly from the residual heat of the pasta.

• 10

  Serve immediately in a warm bowl with an extra sprinkle of black pepper.