NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

0.5 oz pancetta

1 large egg

3 large egg whites

0.75 oz Pecorino Romano cheese

1 clove garlic

0.5 tsp black pepper

0.25 tsp sea salt

PREPARATION

• 1

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

• 2

  Cook the chickpea pasta according to package directions until al dente, reserving 0.25 cup of the pasta water before draining.

• 3

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

• 4

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

• 5

  Add the minced garlic to the skillet with the pancetta and sauté for 30 seconds until fragrant, then remove the skillet from the heat.

• 6

  Add the hot, drained pasta to the skillet with the pancetta and garlic, tossing to coat the noodles in the rendered fat.

• 7

  Quickly whisk 1 tablespoon of the reserved hot pasta water into the egg mixture to temper it, then slowly pour the mixture over the pasta while tossing constantly.

• 8

  Continue tossing for 1-2 minutes until the sauce thickens into a velvety glaze, adding more pasta water 1 tablespoon at a time if needed to reach your desired consistency.

• 9

  Season with the cracked black pepper and serve immediately.