NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole wheat spaghetti

1 oz pancetta

1 large egg

0.75 cup egg whites

2 tbsp parmesan cheese

1 cup zucchini

0.5 cup green peas

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat spaghetti until al dente.

• 2

  While pasta cooks, whisk the egg, egg whites, and grated parmesan cheese in a small bowl until smooth.

• 3

  In a large skillet over medium heat, sauté the diced pancetta until it begins to crisp and release its natural oils.

• 4

  Add the minced garlic, spiralized zucchini, and green peas to the skillet, sautéing for 2-3 minutes until the zucchini is slightly softened.

• 5

  Reserve 1/4 cup of pasta water, then drain the spaghetti and add it directly to the skillet with the pancetta and vegetables.

• 6

  Remove the skillet from the heat immediately to avoid scrambling the eggs; pour in the egg mixture and reserved pasta water.

• 7

  Toss everything vigorously for 1-2 minutes until the sauce thickens into a silky coating, then season with sea salt and black pepper.