NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea spaghetti

1 oz pancetta

1 large egg

4 large egg whites

1 oz pecorino romano cheese

0.5 tsp black pepper

0.25 tsp sea salt

PREPARATION

• 1

  Bring a large pot of water to a boil, add the sea salt, and cook the chickpea spaghetti until al dente according to package directions.

• 2

  Reserve 0.25 cup of the starchy pasta water before draining the noodles.

• 3

  While the pasta cooks, place the diced pancetta in a cold skillet and turn the heat to medium, cooking until the fat renders and the meat becomes crispy.

• 4

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

• 5

  Add the drained pasta directly into the skillet with the pancetta, tossing quickly to coat the strands in the rendered fat.

• 6

  Remove the skillet from the heat immediately and pour in the egg and cheese mixture, whisking constantly to create a creamy sauce without scrambling the eggs.

• 7

  Slowly add the reserved pasta water one tablespoon at a time until the desired silky consistency is reached.

• 8

  Finish with a generous amount of freshly cracked black pepper and serve immediately while hot.