NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea spaghetti

1 oz Pancetta

2 large Eggs

2 large Egg whites

2 tbsp Parmesan cheese

0.25 tsp Black pepper

0.25 tsp Sea salt

1 clove Garlic

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  While the pasta cooks, whisk the whole eggs, egg whites, grated parmesan cheese, and black pepper in a small bowl until well combined.

• 3

  In a large skillet over medium heat, sauté the diced pancetta until it becomes crispy and golden brown.

• 4

  Add the minced garlic to the skillet with the pancetta and sauté for 30 seconds until fragrant, then remove from heat.

• 5

  Reserve 0.25 cup of the starchy pasta water, then drain the pasta and immediately add it to the skillet with the pancetta.

• 6

  Quickly pour the egg mixture over the hot pasta, tossing constantly with tongs to create a creamy sauce without scrambling the eggs.

• 7

  Add reserved pasta water a tablespoon at a time if needed to reach your desired silky consistency.

• 8

  Garnish with fresh chopped parsley and serve immediately.