NUTRITION

SERVINGS

INGREDIENTS

1 oz whole wheat spaghetti

1 cup zucchini noodles

1 oz diced pancetta

2 large eggs

3 large egg whites

1 oz grated parmesan cheese

0.5 tsp black pepper

0.25 tsp sea salt

1 tsp minced garlic

PREPARATION

• 1

  Bring a 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 it becomes golden and crispy.

• 3

  In a small bowl, whisk together the whole eggs, egg whites, and grated parmesan cheese until the mixture is smooth and well-combined.

• 4

  Add the minced garlic to the skillet with the pancetta and cook for 1 minute until fragrant, then add the zucchini noodles and sauté for 2 minutes.

• 5

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

• 6

  Remove the skillet from the heat immediately to prevent the eggs from scrambling, then pour in the egg and cheese mixture.

• 7

  Toss everything vigorously, adding a splash of the reserved pasta water as needed, until the sauce is creamy and coats the noodles.

• 8

  Season with the black pepper and sea salt before serving immediately in warm bowls.