Name: Classic Pasta Carbonara with Pancetta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 2 oz Chickpea pasta; 1 oz Pancetta; 1 large Egg; 3 large Egg whites; 2 tbsp Parmesan cheese; 0.5 cup Frozen peas; 0.25 tsp Black pepper; 0.25 tsp Sea salt; 1 tbsp Fresh parsley

Nutrition

Per serving

558 calories

Protein: 43g; 30% of calories
Carbs: 49g; 34% of calories
Fat: 22g; 36% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 10 min

Bring a large pot of water to a boil with the sea salt and cook the chickpea pasta according to package directions until al dente, adding the frozen peas during the last 2 minutes of cooking.
While the pasta cooks, whisk together the whole egg, egg whites, grated parmesan, and black pepper in a small bowl until well combined.
In a large skillet over medium heat, sauté the pancetta until it becomes golden and crispy, about 5 to 7 minutes.
Reserve 0.25 cup of the pasta cooking water, then drain the pasta and peas.
Turn off the heat under the skillet with the pancetta and add the hot pasta and peas, tossing to coat in the rendered fat.
Quickly pour the egg and cheese mixture over the pasta, whisking constantly and adding a splash of reserved pasta water as needed to create a silky, creamy sauce without scrambling the eggs.
Garnish with fresh parsley and serve immediately while the sauce is velvety and hot.

Nutrition

Ingredients

Instructions

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