NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea spaghetti

0.5 oz Pancetta

1 large Egg

0.25 cup Egg whites

0.75 oz Pecorino Romano cheese

0.5 tsp Black pepper

0.25 tsp Sea salt

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Add the chickpea spaghetti to the boiling water and cook until al dente, approximately 7 to 8 minutes.

• 3

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

• 4

  In a small mixing bowl, whisk together the whole egg, egg whites, grated Pecorino Romano, and black pepper until the mixture is smooth.

• 5

  Carefully reserve 0.25 cup of the starchy pasta cooking water before draining the spaghetti.

• 6

  Turn off the heat under the skillet containing the pancetta and add the drained pasta, tossing it thoroughly to coat every strand in the rendered fat.

• 7

  Slowly whisk one tablespoon of the hot pasta water into the egg and cheese mixture to temper the eggs, preventing them from scrambling.

• 8

  Pour the egg mixture over the pasta in the skillet and toss vigorously off the heat until the sauce emulsifies into a creamy coating, adding more pasta water if needed for consistency.

• 9

  Garnish the carbonara with chopped fresh parsley and serve immediately while hot.