NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea spaghetti

0.75 oz Pancetta

1 large Egg

0.5 cup Liquid egg whites

1 oz Pecorino Romano cheese

0.5 tsp Black pepper

0.25 tsp Sea salt

PREPARATION

• 1

  Bring a large pot of water to a boil, add the sea salt, and cook the chickpea spaghetti according to package instructions until al dente.

• 2

  While the pasta cooks, place the diced pancetta in a large cold skillet and turn the heat to medium, sautéing until the fat has rendered and the meat is golden and crispy.

• 3

  In a medium mixing bowl, whisk together the whole egg, liquid egg whites, finely grated Pecorino Romano, and freshly cracked black pepper until the mixture is uniform.

• 4

  Reserve approximately 0.5 cup of the starchy pasta cooking water before draining the spaghetti.

• 5

  Add the hot, drained pasta directly to the skillet with the pancetta and toss for 30 seconds to coat the strands in the rendered fat.

• 6

  Remove the skillet from the heat entirely and slowly whisk 2 tablespoons of the hot pasta water into the egg mixture to temper it, preventing the eggs from curdling.

• 7

  Pour the tempered egg mixture over the pasta and toss vigorously with tongs, adding more pasta water a tablespoon at a time as needed, until a smooth and glossy sauce forms.