NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea spaghetti

1 oz Pancetta

1 large Egg

0.5 cup Liquid egg whites

3 tbsp Parmesan cheese

0.5 tsp Black pepper

0.25 tsp Sea salt

1 clove Garlic

1 cup Baby spinach

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 cold skillet and turn the heat to medium, cooking until the fat renders and the pancetta is crispy.

• 3

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

• 4

  Mince the garlic and add it to the skillet with the pancetta for the last 60 seconds of cooking until fragrant.

• 5

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

• 6

  Add the baby spinach to the skillet and toss with the hot pasta until it just begins to wilt.

• 7

  Remove the skillet from the heat entirely; slowly pour in the egg mixture while whisking or tossing constantly to create a creamy sauce without scrambling the eggs.

• 8

  Thin the sauce with a splash of the reserved pasta water if needed and serve immediately with an extra crack of black pepper.