Creamy Whole Wheat Spaghetti with Crispy Pancetta and Egg Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Whole Wheat Spaghetti with Crispy Pancetta and Egg Sauce

YOUR SOLIN GENERATED RECIPE

Creamy Whole Wheat Spaghetti with Crispy Pancetta and Egg Sauce

A delightful twist on a classic Italian pasta dish featuring whole wheat spaghetti enveloped in a velvety egg sauce, accented by the savory crisp of pancetta and a sprinkle of aged Parmigiano-Reggiano. Every bite offers a blend of textures and a rich, comforting flavor that's perfect for any meal of the day.

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NUTRITION

578kcal
Protein
36.3g
Fat
31.2g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

1.75 oz whole wheat spaghetti (approx. 50g dry)

1 oz pancetta (28g)

2 large eggs

1/4 cup grated Parmigiano-Reggiano (approx. 20g)

1 clove garlic

1 tbsp fresh parsley

Salt & black pepper to taste

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat spaghetti until al dente, then drain and set aside, reserving a small cup of pasta water.

  • 2

    In a skillet over medium heat, cook the pancetta until it becomes crispy. Add the minced garlic during the last minute of cooking to soften its flavor without burning it.

  • 3

    In a bowl, whisk together the eggs and grated Parmigiano-Reggiano. Season lightly with salt and pepper.

  • 4

    Reduce the heat to low. Add the drained spaghetti to the skillet with pancetta and garlic, tossing to combine.

  • 5

    Slowly pour the egg and cheese mixture over the pasta, stirring continuously. The residual heat from the pasta will gently cook the eggs, forming a creamy sauce. If needed, add a splash of reserved pasta water to adjust the sauce consistency.

  • 6

    Finish by tossing in fresh parsley and adjusting seasonings with salt and pepper before serving immediately.

Creamy Whole Wheat Spaghetti with Crispy Pancetta and Egg Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Whole Wheat Spaghetti with Crispy Pancetta and Egg Sauce

YOUR SOLIN GENERATED RECIPE

Creamy Whole Wheat Spaghetti with Crispy Pancetta and Egg Sauce

A delightful twist on a classic Italian pasta dish featuring whole wheat spaghetti enveloped in a velvety egg sauce, accented by the savory crisp of pancetta and a sprinkle of aged Parmigiano-Reggiano. Every bite offers a blend of textures and a rich, comforting flavor that's perfect for any meal of the day.

NUTRITION

578kcal
Protein
36.3g
Fat
31.2g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

1.75 oz whole wheat spaghetti (approx. 50g dry)

1 oz pancetta (28g)

2 large eggs

1/4 cup grated Parmigiano-Reggiano (approx. 20g)

1 clove garlic

1 tbsp fresh parsley

Salt & black pepper to taste

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat spaghetti until al dente, then drain and set aside, reserving a small cup of pasta water.

  • 2

    In a skillet over medium heat, cook the pancetta until it becomes crispy. Add the minced garlic during the last minute of cooking to soften its flavor without burning it.

  • 3

    In a bowl, whisk together the eggs and grated Parmigiano-Reggiano. Season lightly with salt and pepper.

  • 4

    Reduce the heat to low. Add the drained spaghetti to the skillet with pancetta and garlic, tossing to combine.

  • 5

    Slowly pour the egg and cheese mixture over the pasta, stirring continuously. The residual heat from the pasta will gently cook the eggs, forming a creamy sauce. If needed, add a splash of reserved pasta water to adjust the sauce consistency.

  • 6

    Finish by tossing in fresh parsley and adjusting seasonings with salt and pepper before serving immediately.