NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea spaghetti

0.5 oz pancetta

2 large eggs

3 large egg whites

2 tbsp pecorino romano cheese

0.5 tsp black pepper

0.25 tsp sea salt

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

  In a small bowl, whisk together the whole eggs, egg whites, grated Pecorino Romano, and freshly cracked black pepper until smooth.

• 4

  Reserve 0.25 cup of the starchy pasta water, then drain the pasta.

• 5

  Turn off the heat under the skillet with the pancetta; add the hot pasta to the skillet and toss to coat in the rendered fat.

• 6

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

• 7

  Add a splash of reserved pasta water if needed to reach a silky consistency, then garnish with fresh parsley and serve immediately.