NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea spaghetti

1 oz Pancetta

2 large Eggs

3 large Egg whites

1 tbsp Parmesan cheese

1 tbsp Pecorino Romano cheese

0.25 tsp Black pepper

0.13 tsp Sea salt

PREPARATION

• 1

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

• 2

  Cook the chickpea spaghetti according to package directions until al dente.

• 3

  While pasta cooks, whisk the whole eggs, egg whites, grated Parmesan, and Pecorino Romano in a small bowl until smooth.

• 4

  In a large skillet over medium heat, sauté the diced pancetta until the fat has rendered and the meat is golden and crispy.

• 5

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

• 6

  Add the pasta to the skillet with the pancetta and toss to coat in the rendered fat, then remove from heat.

• 7

  Slowly whisk 2 tablespoons of the hot pasta water into the egg mixture to temper it, preventing the eggs from scrambling.

• 8

  Pour the egg mixture over the pasta, tossing constantly with tongs until a creamy, glossy sauce forms.

• 9

  Season with freshly cracked black pepper and serve immediately.