NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea spaghetti

0.75 oz diced pancetta

1 large egg

3 large egg whites

4 tbsp grated Parmesan cheese

1 tbsp grated Pecorino Romano cheese

0.5 tsp freshly cracked black pepper

0.25 tsp sea salt

PREPARATION

• 1

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

• 2

  While pasta cooks, heat a large skillet over medium heat and sauté the diced pancetta until the fat renders and the bits are crispy and golden.

• 3

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

• 4

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

• 5

  Turn off the heat under the skillet with the pancetta; add the drained pasta and the reserved pasta water, tossing to coat.

• 6

  Slowly pour the egg and cheese mixture over the pasta while whisking or tossing constantly to create a creamy, velvety sauce without scrambling the eggs.

• 7

  Season with freshly cracked black pepper and sea salt, then serve immediately in a warm bowl.