NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea spaghetti

1 oz Pancetta

1 large Egg

0.5 cup Egg whites

0.5 oz Pecorino Romano

1 clove Garlic

0.25 tsp Black pepper

0.25 tsp Sea salt

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea spaghetti until al dente, reserving 0.25 cup of the pasta water before draining.

• 2

  In a small mixing bowl, whisk together the whole egg, egg whites, and finely grated Pecorino Romano until the mixture is smooth and fully combined.

• 3

  Place a large skillet over medium heat and sauté the diced pancetta until it becomes golden and crispy, releasing its natural fats.

• 4

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

• 5

  Add the drained pasta to the skillet, tossing thoroughly to ensure every strand is coated in the pancetta fat.

• 6

  Slowly pour the egg and cheese mixture over the pasta while tossing constantly with tongs to create a creamy emulsion, adding small splashes of the reserved pasta water as needed to reach a glossy consistency.

• 7

  Finish the dish with a generous amount of freshly cracked black pepper and a pinch of sea salt, then serve immediately in a warmed bowl.