NUTRITION

SERVINGS

INGREDIENTS

1.25 oz whole wheat spaghetti

1 oz pancetta

1 large egg

4 large egg whites

1 oz parmesan cheese

1 cup zucchini

0.5 tsp black pepper

0.25 tsp sea salt

1 clove garlic

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 skillet over medium heat and sauté until crisp and golden.

• 3

  Add the minced garlic to the skillet with the pancetta and cook for 30 seconds until fragrant, then turn the heat to low.

• 4

  In a small bowl, whisk together the whole egg, egg whites, grated parmesan cheese, and cracked black pepper until well combined.

• 5

  One minute before the pasta is finished, add the spiralized zucchini to the boiling water to lightly soften.

• 6

  Reserve 0.25 cup of the pasta cooking water, then drain the spaghetti and zucchini and add them directly to the skillet with the pancetta.

• 7

  Remove the skillet from the heat entirely; slowly pour in the egg mixture while tossing the pasta constantly to create a silky, creamy sauce without scrambling the eggs.

• 8

  If the sauce is too thick, add a splash of the reserved pasta water and season with sea salt before serving immediately.