NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea spaghetti

0.5 oz pancetta

1 large egg

2 large egg whites

2 tbsp Pecorino Romano cheese

1 cup sweet peas

1 clove garlic

0.25 tsp sea salt

0.5 tsp black pepper

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea spaghetti until al dente, about 7-8 minutes.

• 2

  While the pasta cooks, dice the pancetta and place it in a cold skillet over medium heat to slowly render the fat until crispy.

• 3

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

• 4

  Add the minced garlic and frozen peas to the skillet with the pancetta, sautéing for 2 minutes until the peas are bright green and the garlic is fragrant.

• 5

  Reserve 0.25 cup of the starchy pasta water, then drain the spaghetti.

• 6

  Turn off the heat on the skillet and add the hot pasta directly to the pancetta and peas, tossing to coat.

• 7

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

• 8

  Add a splash of the reserved pasta water if needed to reach a glossy consistency and serve immediately.