NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea spaghetti

1 oz pancetta

1 large egg

3 large egg whites

3 tbsp parmesan cheese

1 cup baby spinach

0.25 tsp black pepper

0.25 tsp sea salt

1 clove garlic

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 large skillet over medium heat and sauté until crispy and golden brown.

• 3

  Add the minced garlic to the skillet with the pancetta and cook for 30 seconds until fragrant, then turn the heat to low.

• 4

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

• 5

  Reserve 0.25 cup of the pasta cooking water, then drain the spaghetti and add it directly to the skillet with the pancetta.

• 6

  Toss the baby spinach into the skillet with the hot pasta, stirring until the leaves just begin to wilt from the residual heat.

• 7

  Remove the skillet from the heat entirely and quickly pour in the egg mixture, tossing constantly to create a creamy sauce without scrambling the eggs.

• 8

  Add a splash of the reserved pasta water if needed to reach your desired silky consistency and serve immediately.