NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea spaghetti

1 oz pancetta

1 large egg

0.5 cup liquid egg whites

3 tbsp pecorino romano cheese

0.5 tsp black pepper

0.25 tsp sea salt

1 clove garlic

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a large pot of water to a boil and cook the chickpea spaghetti according to package directions until al dente.

• 2

  While the pasta cooks, dice the pancetta and sauté it in a large skillet over medium heat until it becomes crispy and golden.

• 3

  Add the minced garlic to the skillet with the pancetta and cook for 60 seconds until fragrant, then reduce the heat to low.

• 4

  In a separate bowl, whisk together the egg, liquid egg whites, Pecorino Romano cheese, and black pepper until the mixture is smooth.

• 5

  Reserve 0.25 cup of the pasta cooking water, then drain the spaghetti and add it directly into the skillet with the pancetta.

• 6

  Remove the skillet from the heat immediately and pour in the egg mixture while tossing the pasta constantly to create a creamy sauce.

• 7

  Slowly add the reserved pasta water one tablespoon at a time until the sauce reaches your desired silky consistency.

• 8

  Season with sea salt, garnish with freshly chopped parsley, and serve immediately in a warm bowl.