NUTRITION

SERVINGS

INGREDIENTS

2.25 oz Chickpea pasta

0.75 oz Pancetta

1 large Egg

0.5 cup Egg whites

3 tbsp Pecorino Romano

0.5 tsp Black pepper

0.25 tsp Sea salt

1 tbsp 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 pancetta in a large skillet over medium heat and sauté until the fat renders and the meat is crispy.

• 3

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

• 4

  Reserve about 0.5 cup of the starchy pasta cooking water, then drain the pasta.

• 5

  Add the hot pasta to the skillet with the pancetta and toss to coat, then remove the skillet from the heat immediately to prevent the eggs from scrambling.

• 6

  Slowly pour the egg and cheese mixture over the pasta while tossing constantly, adding reserved pasta water 1 tablespoon at a time until a smooth, creamy sauce forms.

• 7

  Garnish with fresh parsley and serve immediately.