NUTRITION

SERVINGS

INGREDIENTS

0.5 oz dry spaghetti

0.5 oz pancetta

1 cup liquid egg whites

1 large egg

0.5 tbsp Pecorino Romano cheese

0.5 tbsp Parmesan cheese

0.5 tsp black pepper

0.25 tsp sea salt

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  In a medium bowl, whisk together the liquid egg whites, whole egg, Pecorino Romano, and Parmesan until the mixture is smooth and well combined.

• 3

  While the pasta cooks, heat a large skillet over medium heat and sauté the pancetta until it is crispy and the fat has rendered.

• 4

  Reserve approximately 0.25 cup of the starchy pasta water, then drain the spaghetti thoroughly.

• 5

  Turn off the heat under the skillet and add the hot spaghetti directly to the pancetta, tossing to coat the strands in the rendered fat.

• 6

  Slowly pour the egg and cheese mixture over the pasta while whisking or tossing constantly to create a silky, thickened sauce without scrambling the eggs.

• 7

  Add a tablespoon of the reserved pasta water at a time if needed to reach your desired creamy consistency.

• 8

  Season the dish with black pepper and sea salt, then garnish with freshly chopped parsley before serving immediately.