NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea spaghetti

1 oz cubed pancetta

1 large egg

3 large egg whites

1 oz grated Pecorino Romano cheese

0.5 tsp freshly cracked black pepper

0.25 tsp sea salt

1 tbsp chopped fresh parsley

PREPARATION

• 1

  Bring a large pot of water to a boil and season with the sea salt.

• 2

  Add the chickpea spaghetti and cook according to package directions until al dente.

• 3

  While the pasta cooks, place the cubed pancetta in a large skillet over medium heat and sauté until the fat renders and the meat is crispy.

• 4

  In a medium bowl, whisk together the large egg, egg whites, grated Pecorino Romano, and freshly cracked black pepper until well combined.

• 5

  Reserve 0.25 cup of the hot pasta cooking water, then drain the spaghetti.

• 6

  Remove the skillet with the pancetta from the heat; add the hot pasta to the skillet and toss to coat in the rendered fat.

• 7

  Slowly whisk the reserved pasta water into the egg mixture to temper it, then pour the mixture over the pasta.

• 8

  Toss vigorously for 1-2 minutes until the sauce thickens into a creamy glaze, then garnish with fresh parsley and serve immediately.