NUTRITION

SERVINGS

INGREDIENTS

2.5 oz chickpea spaghetti

1 oz pancetta

2 large eggs

0.5 cup green peas

2 tbsp Pecorino Romano cheese

1 tbsp Parmesan cheese

0.25 tsp black pepper

0.13 tsp sea salt

1 clove garlic

PREPARATION

• 1

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

• 2

  While the pasta cooks, whisk the eggs, Pecorino Romano, Parmesan, and black pepper in a small bowl until the mixture is well combined and smooth.

• 3

  In a large skillet over medium heat, sauté the diced pancetta for 5-6 minutes until it is crispy and the fat has rendered.

• 4

  Add the minced garlic and green peas to the skillet with the pancetta, sautéing for 1 minute until fragrant.

• 5

  Reserve 0.5 cup of the starchy pasta water, then drain the spaghetti.

• 6

  Slowly whisk 2 tablespoons of the hot pasta water into the egg and cheese mixture to temper the eggs, which prevents them from curdling when hitting the hot pan.

• 7

  Turn off the heat on the skillet and add the drained pasta to the pancetta and peas.

• 8

  Pour the tempered egg mixture over the pasta and toss vigorously, adding more pasta water one tablespoon at a time, until a creamy and glossy sauce forms.