NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea spaghetti

0.5 oz pancetta

1 large eggs

3 large egg whites

1 tbsp Pecorino Romano cheese

0.5 tsp black pepper

0.25 tsp sea salt

1 clove garlic

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea spaghetti 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 meat becomes golden and crispy.

• 3

  Add the smashed garlic clove to the skillet with the pancetta for the last 2 minutes of cooking to infuse the oil, then remove and discard the garlic.

• 4

  In a small bowl, whisk together the whole eggs, egg whites, and grated Pecorino Romano until the mixture is well combined and smooth.

• 5

  Reserve 0.5 cup of the starchy pasta water, then drain the spaghetti and immediately add it to the skillet with the pancetta, tossing to coat in the rendered fat.

• 6

  Remove the skillet from the heat and quickly whisk in the egg mixture and a splash of the reserved pasta water, stirring constantly to create a creamy sauce without scrambling the eggs.

• 7

  Season the pasta with freshly cracked black pepper and sea salt, then garnish with chopped fresh parsley before serving immediately.