NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea spaghetti

1 oz Pancetta

1 whole Large egg

0.5 cup Liquid egg whites

0.5 tbsp Pecorino Romano cheese

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 spaghetti according to package directions until al dente.

• 2

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

• 3

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

• 4

  Reserve about 0.25 cup of the starchy pasta water, then drain the spaghetti and return it to the skillet with the pancetta.

• 5

  Remove the skillet from the heat and quickly stir in the egg mixture and reserved pasta water, tossing constantly to create a smooth, creamy sauce.

• 6

  Season with freshly cracked black pepper and garnish with chopped parsley before serving immediately.