NUTRITION

SERVINGS

INGREDIENTS

1 oz chickpea spaghetti

0.5 oz diced pancetta

1 large egg

4 large egg whites

0.5 oz Pecorino Romano cheese

0.5 tsp black pepper

0.25 tsp sea salt

1 clove garlic

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta until al dente according to package instructions.

• 2

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

• 3

  In a small bowl, whisk together the whole egg, egg whites, and grated Pecorino Romano cheese until well combined.

• 4

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

• 5

  Add the minced garlic to the skillet with the pancetta and sauté for 30 seconds until fragrant.

• 6

  Turn off the heat and add the hot pasta to the skillet, tossing quickly to coat the strands in the pancetta fat.

• 7

  Slowly pour the egg and cheese mixture over the pasta while whisking or tossing constantly, adding small splashes of the reserved pasta water to create a smooth, creamy sauce.

• 8

  Season with black pepper and sea salt, then garnish with chopped fresh parsley before serving immediately.