NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea spaghetti

0.5 oz Diced pancetta

2 large Eggs

2 large Egg whites

1 tbsp Grated Parmesan cheese

0.5 tsp Black pepper

0.25 tsp Sea salt

1 tbsp Fresh parsley

PREPARATION

• 1

  Boil a large pot of salted water and cook the chickpea pasta until al dente, reserving 0.25 cup of pasta water before draining.

• 2

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

• 3

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

• 4

  Turn off the heat on the skillet with the pancetta and add the drained pasta, tossing to coat in the rendered fat.

• 5

  Slowly pour the egg mixture over the pasta while whisking or tossing constantly to create a creamy sauce without scrambling the eggs.

• 6

  Gradually add the reserved pasta water a tablespoon at a time until the sauce reaches a glossy, velvety consistency.

• 7

  Season with freshly cracked black pepper and sea salt, then garnish with chopped fresh parsley before serving.