NUTRITION

SERVINGS

INGREDIENTS

4 oz Chickpea spaghetti

1.75 oz Pecorino Romano cheese

1 tbsp Ghee

1 tsp Black peppercorns

0.25 tsp Sea salt

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a large pot of water to a boil and season with the sea salt.

• 2

  Add the chickpea spaghetti to the boiling water and cook for 7-9 minutes, or until al dente.

• 3

  While the pasta cooks, finely grate the Pecorino Romano cheese into a small bowl.

• 4

  Toast the black peppercorns in a dry skillet over medium heat until fragrant, then coarsely grind them using a mortar and pestle or spice grinder.

• 5

  In the same skillet, melt the ghee over low heat and add the ground black pepper, stirring for 1 minute to infuse the fat.

• 6

  Before draining the pasta, reserve 0.5 cup of the starchy pasta water.

• 7

  Slowly whisk 2-3 tablespoons of the hot pasta water into the grated cheese to create a thick, smooth paste.

• 8

  Drain the pasta and add it directly to the skillet with the ghee and pepper, tossing to coat.

• 9

  Remove the skillet from the heat and stir in the cheese paste, adding more reserved pasta water 1 tablespoon at a time until a creamy sauce forms and clings to the noodles.

• 10

  Garnish with fresh parsley and serve immediately while warm.