NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

1 oz Pancetta

1 large Egg

2 large Egg whites

2 tbsp Grated parmesan cheese

1 tbsp Grated pecorino romano

0.5 cup Frozen peas

0.25 tsp Black pepper

0.25 tsp Sea salt

1 clove Garlic

PREPARATION

• 1

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

• 2

  Whisk the egg, egg whites, grated parmesan, and grated pecorino romano together in a small bowl until the mixture is smooth and combined.

• 3

  Sauté the diced pancetta in a large skillet over medium heat until golden and crispy, then add the minced garlic and frozen peas for 2 minutes.

• 4

  Remove the skillet from the heat and add the drained pasta, tossing to combine with the pancetta and peas.

• 5

  Pour the egg and cheese mixture over the pasta while tossing vigorously to create a creamy sauce without scrambling the eggs.

• 6

  Incorporate the reserved pasta water as needed to reach your desired consistency and season with sea salt and black pepper.