NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

1 oz Pancetta

1 large Egg

4 large Egg whites

3 tbsp Parmesan 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 pasta 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, sautéing until the fat renders and the meat is crispy.

• 3

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

• 4

  Reserve about 0.5 cup of the starchy pasta water before draining the pasta.

• 5

  Add the drained pasta directly to the skillet with the pancetta and toss over low heat to coat the noodles in the rendered fat.

• 6

  Remove the skillet from the heat entirely; slowly whisk 2 tablespoons of the hot pasta water into the egg mixture to temper it.

• 7

  Pour the egg mixture over the pasta, tossing constantly and vigorously until the sauce thickens into a silky coating without scrambling.

• 8

  Thin the sauce with additional pasta water if needed, then garnish with fresh parsley and serve immediately.