NUTRITION

SERVINGS

INGREDIENTS

2 oz whole wheat spaghetti

1 oz diced pancetta

2 large eggs

0.5 cup liquid egg whites

2 tbsp grated Pecorino Romano

0.5 cup frozen peas

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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 bits are golden and crispy.

• 3

  Add the minced garlic to the skillet with the pancetta and sauté for 30 seconds until fragrant, then remove the skillet from the heat.

• 4

  In a small bowl, whisk together the eggs, liquid egg whites, and grated Pecorino Romano until well combined and smooth.

• 5

  Reserve 0.5 cup of the starchy pasta water, then drain the spaghetti and add it directly to the skillet with the pancetta, tossing in the frozen peas.

• 6

  Slowly whisk 2 tablespoons of the hot pasta water into the egg mixture to temper it, preventing the eggs from scrambling when added to the pan.

• 7

  Pour the tempered egg mixture over the pasta in the skillet, tossing constantly and adding more pasta water as needed until a creamy, silky sauce forms from the residual heat.

• 8

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