NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea spaghetti

0.5 oz Pancetta

2 large Eggs

3 large Egg whites

2 tbsp Pecorino Romano cheese

0.5 tsp Black pepper

0.25 tsp Sea salt

1 tsp Fresh parsley

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, add the diced pancetta to a cold skillet and turn the heat to medium, sautéing until the fat renders and the pancetta is golden and crispy.

• 3

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

• 4

  Reserve 0.25 cup of the starchy pasta cooking water, then drain the spaghetti and immediately add it to the skillet with the pancetta and its rendered fat.

• 5

  Remove the skillet from the heat entirely to prevent the eggs from scrambling; slowly pour in the egg mixture while tossing the pasta constantly with tongs.

• 6

  Add the reserved pasta water one tablespoon at a time, continuing to toss until a creamy, glossy sauce coats every strand of pasta.

• 7

  Garnish with fresh chopped parsley and an extra crack of black pepper before serving immediately.