NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole wheat spaghetti

1 oz diced pancetta

4 oz raw shrimp

1 large egg

2 large egg whites

1 tbsp grated Parmesan cheese

1 cup spiralized zucchini

1 clove minced garlic

0.25 tsp cracked black pepper

0.25 tsp sea salt

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat spaghetti until al dente, reserving 0.25 cup of the pasta water before draining.

• 2

  In a large skillet over medium heat, sauté the diced pancetta until it becomes golden and crispy.

• 3

  Add the raw shrimp and minced garlic to the skillet, cooking for 2-3 minutes until the shrimp are pink and opaque.

• 4

  In a small bowl, whisk together the large egg, egg whites, and grated Parmesan cheese until well combined.

• 5

  Add the spiralized zucchini to the skillet with the shrimp and pancetta, tossing for 1 minute just to soften.

• 6

  Transfer the cooked spaghetti to the skillet and toss to combine all ingredients.

• 7

  Remove the skillet from the heat immediately to prevent the eggs from scrambling.

• 8

  Pour the egg and cheese mixture over the pasta, adding the reserved pasta water a tablespoon at a time while tossing vigorously to create a velvety sauce.

• 9

  Season the dish with cracked black pepper and sea salt before serving immediately.