NUTRITION

SERVINGS

INGREDIENTS

1 oz chickpea spaghetti

0.25 oz diced pancetta

1 large egg

0.5 cup liquid egg whites

1 tbsp grated parmesan cheese

0.5 cup frozen peas

0.25 tsp cracked 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 pasta cooks, place the diced pancetta in a cold skillet over medium heat and sauté until the fat renders and the meat becomes crispy.

• 3

  In a small bowl, whisk together the whole egg, liquid egg whites, grated parmesan cheese, and cracked black pepper until well combined.

• 4

  During the last 2 minutes of pasta cooking, add the frozen peas to the boiling water to blanch them.

• 5

  Reserve 0.25 cup of the starchy pasta water, then drain the pasta and peas and add them directly to the skillet with the pancetta.

• 6

  Turn off the heat and quickly pour the egg and cheese mixture over the pasta, tossing vigorously to create a creamy, velvety sauce without scrambling the eggs.

• 7

  If the sauce is too thick, add the reserved pasta water one tablespoon at a time until the desired consistency is reached.

• 8

  Season with sea salt and serve immediately while the sauce is warm and glossy.