NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea spaghetti

0.75 oz pancetta

2 large eggs

2 large egg whites

2 tbsp parmesan cheese

1 clove garlic

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 directions until al dente.

• 2

  While the 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.

• 3

  In a small bowl, whisk together the whole eggs, egg whites, grated parmesan cheese, and black pepper until well combined.

• 4

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

• 5

  Reserve 0.25 cup of the hot pasta water, then drain the pasta and add it directly to the skillet with the pancetta.

• 6

  Slowly pour the egg mixture over the pasta while tossing constantly with tongs, adding a splash of pasta water as needed to create a creamy, glossy sauce without scrambling the eggs.

• 7

  Garnish with fresh parsley and serve immediately while the sauce is warm and silky.