NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

1 large egg

0.5 cup liquid egg whites

1 oz pancetta

3 tbsp parmesan cheese

0.25 tsp black pepper

0.25 tsp sea salt

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  While the pasta cooks, place the pancetta in a cold skillet and turn the heat to medium, sautéing until the fat renders and the meat becomes crispy.

• 3

  In a small mixing bowl, whisk together the whole egg, liquid egg whites, and grated parmesan cheese until the mixture is smooth.

• 4

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

• 5

  Turn off the heat under the skillet containing the pancetta and add the hot, drained pasta directly to the pan.

• 6

  Slowly pour the egg and cheese mixture over the pasta while tossing constantly with tongs to create a creamy emulsion without scrambling the eggs.

• 7

  Gradually add the reserved pasta water one tablespoon at a time if needed to reach a glossy, silk-like sauce consistency.

• 8

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