NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole wheat spaghetti

2 oz diced pancetta

1 large egg

0.75 cup liquid egg whites

1 tbsp grated parmesan cheese

1 cup spiraled zucchini

1 clove garlic

0.25 tsp black pepper

0.25 tsp sea salt

PREPARATION

• 1

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

• 2

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

• 3

  Add the minced garlic to the skillet with the pancetta and sauté for 1 minute until fragrant, then turn the heat to the lowest setting.

• 4

  In a medium bowl, whisk together the whole egg, liquid egg whites, grated parmesan, and black pepper until smooth and well combined.

• 5

  Reserve 0.25 cup of the starchy pasta water, then drain the pasta and immediately add it to the skillet with the pancetta.

• 6

  Add the spiraled zucchini to the skillet and toss with the hot pasta for 30 seconds to slightly soften the ribbons.

• 7

  Remove the skillet from the heat entirely; this is crucial to prevent the eggs from scrambling.

• 8

  Pour the egg mixture over the pasta and zucchini, tossing constantly and adding a splash of the reserved pasta water as needed until a creamy, glossy sauce forms.

• 9

  Season with sea salt if needed and serve immediately in a warm bowl.