NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

0.25 oz Pancetta

2 large Eggs

2 large Egg whites

1 tbsp Pecorino Romano cheese

0.5 tsp Black pepper

0.25 tsp Sea salt

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a large pot of water to a boil and season generously with sea salt.

• 2

  Add the chickpea pasta to the boiling water and cook until al dente according to package directions.

• 3

  While the pasta cooks, place the diced pancetta in a large skillet over medium heat and sauté until golden and crispy.

• 4

  In a small bowl, whisk together the whole eggs, egg whites, Pecorino Romano cheese, and black pepper until well combined.

• 5

  Reserve 0.25 cup of the hot pasta cooking water, then drain the pasta.

• 6

  Turn off the heat under the skillet with the pancetta and add the cooked pasta, tossing to coat in the rendered fat.

• 7

  Slowly whisk the reserved pasta water into the egg mixture to temper it, then pour the mixture over the pasta.

• 8

  Toss constantly for 1-2 minutes until the sauce thickens into a velvety glaze, using only the residual heat of the pan to avoid scrambling the eggs.

• 9

  Garnish with fresh parsley and serve immediately.