NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea spaghetti

0.75 oz Pancetta

1 large Egg

4 large Egg whites

3 tbsp Parmesan cheese

0.5 tsp Black pepper

0.25 tsp Sea salt

1 cup Baby spinach

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, sautéing until the fat renders and the meat is golden and crispy.

• 3

  In a small mixing bowl, whisk together the whole egg, egg whites, and grated parmesan cheese until well combined and smooth.

• 4

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

• 5

  Drain the pasta and immediately add it to the skillet with the crispy pancetta, tossing in the baby spinach until it just begins to wilt from the residual heat.

• 6

  Remove the skillet from the heat entirely to prevent the eggs from scrambling, then pour in the egg mixture while tossing the pasta vigorously.

• 7

  Slowly add the reserved pasta water one tablespoon at a time while continuing to toss until a creamy, glossy sauce forms.

• 8

  Season with the sea salt and a generous amount of freshly cracked black pepper before serving immediately.