NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

0.5 oz pancetta

1 large egg

3 large egg whites

1.5 tbsp parmesan cheese

0.5 cup frozen peas

1 clove garlic

0.25 tsp black pepper

0.25 tsp sea salt

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, whisk together the whole egg, egg whites, and grated parmesan cheese in a small bowl until well combined.

• 3

  In a large skillet over medium heat, sauté the diced pancetta until it becomes crispy and the fat has rendered.

• 4

  Add the minced garlic to the skillet with the pancetta and cook for 30 seconds until fragrant, then stir in the frozen peas to warm through.

• 5

  Reserve 0.25 cup of the starchy pasta water, then drain the pasta and add it directly to the skillet with the pancetta, removing the pan from the heat.

• 6

  Quickly pour the egg mixture over the warm pasta, tossing constantly and adding splashes of reserved pasta water to create a smooth, creamy sauce.

• 7

  Season the carbonara with freshly cracked black pepper and a pinch of sea salt before serving immediately.