NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea spaghetti

1 oz pancetta

1 large egg

4 large egg whites

2 tbsp parmesan cheese

0.5 tsp black pepper

0.25 tsp sea salt

1 clove garlic

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, place the diced pancetta in a large skillet over medium heat and sauté until the fat renders and the meat is golden and crispy.

• 3

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

• 4

  Mince the garlic and add it to the skillet with the pancetta, sautéing for just 30 seconds until fragrant, then turn the heat to low.

• 5

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

• 6

  Remove the skillet from the heat entirely to prevent the eggs from scrambling, then quickly stir in the egg mixture and reserved pasta water.

• 7

  Toss everything vigorously for 1-2 minutes until the sauce thickens into a glossy coating, then season with cracked black pepper and fresh parsley.