NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea spaghetti

1 oz Pancetta

1 large Egg

3 large Egg whites

1 oz Pecorino Romano cheese

0.25 tsp Black pepper

0.25 tsp Sea salt

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 meat is golden and crispy.

• 3

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

• 4

  Reserve about 1/4 cup of the hot pasta cooking water, then drain the spaghetti.

• 5

  Add the hot pasta directly to the skillet with the pancetta and toss to coat in the rendered fat.

• 6

  Remove the skillet from the heat and quickly whisk a tablespoon of the pasta water into the egg mixture to temper it.

• 7

  Pour the egg and cheese mixture over the pasta, tossing constantly and adding more pasta water as needed until a smooth, velvety sauce forms.

• 8

  Season with freshly cracked black pepper and serve immediately.