NUTRITION

SERVINGS

INGREDIENTS

1 oz Chickpea pasta

0.5 oz Pancetta

1 large Egg Egg

5.5 oz Egg whites

2 tbsp Pecorino Romano cheese

0.5 tsp Black pepper

0.25 tsp Sea salt

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  While the pasta cooks, sauté the diced pancetta in a large skillet over medium heat until the fat renders and the bits are golden and crispy.

• 3

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

• 4

  Reserve 0.25 cup of the starchy pasta cooking water before draining the pasta thoroughly.

• 5

  Turn off the heat under the skillet containing the pancetta and add the hot pasta, tossing it well to coat every strand in the rendered fat.

• 6

  Slowly pour the egg and cheese mixture over the pasta while whisking or tossing constantly to create a creamy, emulsified sauce without scrambling the eggs.

• 7

  Gradually add the reserved pasta water to reach your desired sauce consistency and garnish with freshly chopped parsley before serving.