NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea spaghetti

1 oz pancetta

1 large egg

3 large egg whites

2 tbsp pecorino romano cheese

1 cup zucchini noodles

1 clove garlic

0.5 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, whisk the whole egg, egg whites, and grated Pecorino Romano in a small bowl until well combined.

• 3

  In a large skillet over medium heat, sauté the diced pancetta until it becomes golden and crispy.

• 4

  Add the minced garlic to the skillet with the pancetta and sauté for 30 seconds until fragrant.

• 5

  Reserve 0.25 cup of the starchy pasta water, then drain the spaghetti and add it to the skillet along with the zucchini noodles.

• 6

  Remove the skillet from the heat immediately to ensure the eggs create a sauce rather than scrambling.

• 7

  Pour the egg and cheese mixture over the pasta, tossing rapidly with tongs while adding small splashes of reserved pasta water until a creamy consistency is achieved.

• 8

  Season the dish with plenty of freshly cracked black pepper and a pinch of sea salt before serving immediately.