NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea spaghetti

0.5 oz Pancetta

1 large Egg

3 large Egg whites

1 oz Pecorino Romano cheese

0.25 tsp Black pepper

0.25 tsp Sea salt

0.5 tsp Extra virgin olive oil

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a large pot of water to a boil and add the sea salt.

• 2

  In a medium bowl, whisk together the whole egg, egg whites, finely grated Pecorino Romano, and cracked black pepper until a thick paste forms.

• 3

  Cook the chickpea spaghetti in the boiling water according to package instructions until just al dente.

• 4

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

• 5

  Reserve approximately 0.25 cup of the starchy pasta water, then drain the noodles.

• 6

  Add the hot pasta directly to the skillet with the pancetta and toss well to coat the strands in the rendered fat.

• 7

  Remove the skillet from the heat source to ensure the eggs do not scramble upon contact.

• 8

  Slowly pour the egg and cheese mixture over the pasta while tossing vigorously with tongs, adding the reserved pasta water one tablespoon at a time until a smooth, glossy sauce develops.

• 9

  Garnish the carbonara with freshly chopped parsley and serve immediately while warm.