NUTRITION

SERVINGS

INGREDIENTS

1.25 oz chickpea spaghetti

0.75 oz pancetta

1 large egg

4 large egg whites

1.25 oz pecorino romano cheese

0.25 tsp black pepper

0.25 tsp sea salt

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

  While the pasta cooks, place the diced pancetta in a cold skillet and turn the heat to medium, rendering the fat until the pancetta is golden and crispy.

• 3

  In a small bowl, whisk together the whole egg, egg whites, and finely grated Pecorino Romano cheese until well combined and smooth.

• 4

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

• 5

  Drain the pasta and immediately add it to the skillet with the pancetta, tossing to coat in the rendered fat over low heat.

• 6

  Remove the skillet from the heat entirely to prevent the eggs from scrambling; slowly pour in the egg and cheese mixture while whisking or tossing the pasta constantly.

• 7

  Gradually add a splash of the reserved pasta water to the skillet, stirring until the sauce reaches a silky, glossy consistency that clings to the noodles.

• 8

  Season with freshly cracked black pepper and garnish with chopped fresh parsley before serving immediately.