NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea spaghetti

0.75 oz Pancetta

2 large Eggs

0.25 cup Egg whites

3 tbsp Parmesan cheese

0.25 tsp Black pepper

0.13 tsp Sea salt

0 tsp Extra virgin olive oil

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

  Reserve 0.25 cup of the pasta cooking water, then drain the pasta.

• 3

  While the pasta cooks, heat olive oil in a large skillet over medium heat and sauté the pancetta until it becomes golden and crispy.

• 4

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

• 5

  Turn off the heat on the skillet containing the pancetta and add the hot, drained pasta to the pan, tossing to coat in the rendered fat.

• 6

  Quickly pour the egg mixture over the pasta, stirring constantly and adding splashes of reserved pasta water as needed to create a creamy, glossy sauce without scrambling the eggs.

• 7

  Season with sea salt if needed and garnish with fresh parsley before serving immediately.