NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea spaghetti

0.75 oz Pancetta

1 large Egg

0.5 cup Liquid egg whites

0.75 oz 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, add the diced pancetta to a cold skillet and turn the heat to medium, sautéing until the fat renders and the meat is golden and crispy.

• 3

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

• 4

  Reserve 0.25 cup of the starchy pasta water, then drain the pasta and immediately add it to the skillet with the pancetta, turning off the heat.

• 5

  Quickly pour the egg and cheese mixture over the warm pasta, tossing constantly with tongs to create a creamy sauce without scrambling the eggs.

• 6

  Gradually add a splash of the reserved pasta water if needed to reach a glossy consistency, then season with freshly cracked black pepper and garnish with parsley.