NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole wheat spaghetti

1 cup zucchini noodles

1 oz pancetta

1 large egg

0.75 cup egg whites

2 tbsp parmesan cheese

0.25 tsp black pepper

0.25 tsp sea salt

1 clove 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, whisk the whole egg, egg whites, grated parmesan cheese, and black pepper in a small bowl until the mixture is smooth and well combined.

• 3

  In a large skillet over medium heat, sauté the diced pancetta until golden and crisp, then add the minced garlic and cook for 30 seconds until fragrant.

• 4

  Add the zucchini noodles to the skillet and sauté for 1 to 2 minutes until just tender but still bright green.

• 5

  Drain the pasta, reserving 2 tablespoons of the starchy pasta water, and add the hot pasta to the skillet with the pancetta and zucchini.

• 6

  Turn off the heat completely and quickly pour in the egg mixture while stirring constantly to create a silky, creamy sauce using only the residual heat.

• 7

  Thin the sauce with the reserved pasta water if needed, season with sea salt, and serve immediately while warm.