Bring a large pot of water to a boil, season with sea salt, and cook the chickpea pasta according to package directions until al dente.
While the pasta cooks, whisk the whole egg, egg whites, grated parmesan cheese, and black pepper together in a small bowl until smooth.
In a large skillet over medium heat, add the diced pancetta and cook until the fat has rendered and the meat is golden and crispy.
Add the minced garlic to the skillet with the pancetta and sauté for 30 seconds until fragrant, then turn the heat to the lowest setting.
Reserve 0.25 cup of the starchy pasta water, then drain the pasta and add it directly to the skillet with the pancetta.
Remove the skillet from the heat entirely; this is crucial to prevent the eggs from scrambling.
Slowly whisk 2 tablespoons of the hot pasta water into the egg mixture to temper it, then pour the mixture over the pasta.
Toss the pasta vigorously and continuously for 1-2 minutes, adding more pasta water if needed, until a creamy, glossy sauce forms and coats every noodle.
Garnish with fresh parsley and an extra crack of black pepper before serving immediately.