NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Chickpea spaghetti

0.5 oz Pancetta

1 large Egg Egg

0.5 cup Egg whites

2 tbsp Pecorino Romano

1 tsp Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  While the pasta cooks, heat a large skillet over medium heat and add the diced pancetta, sautéing until it becomes golden and crispy.

• 3

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

• 4

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

• 5

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

• 6

  Remove the skillet from the heat entirely and quickly pour in the egg mixture, tossing constantly to create a creamy sauce without scrambling the eggs.

• 7

  Gradually add a splash of the reserved pasta water if needed to reach your desired consistency, then season with sea salt and serve immediately.