NUTRITION

SERVINGS

INGREDIENTS

2 oz dry chickpea spaghetti

0.25 oz diced pancetta

2 large eggs

2 large egg whites

0.5 oz grated 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, add sea salt, and cook the chickpea spaghetti according to package directions until al dente.

• 2

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

• 3

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

• 4

  Reserve approximately 0.25 cup of the starchy pasta cooking water before draining the spaghetti.

• 5

  Turn off the heat on the skillet and add the hot, drained pasta directly to the pan with the pancetta, tossing to coat the strands in the rendered fat.

• 6

  Quickly pour the egg and cheese mixture over the pasta, stirring vigorously and constantly to create a creamy emulsion without scrambling the eggs.

• 7

  Slowly add the reserved pasta water one tablespoon at a time as needed to achieve a glossy, silky sauce consistency.

• 8

  Garnish the dish with freshly cracked black pepper and chopped parsley, then serve immediately while hot.