NUTRITION

SERVINGS

INGREDIENTS

2 oz whole wheat spaghetti

1 oz nitrate-free pancetta

2 large egg yolks

0.75 cup liquid egg whites

2 tbsp grated parmesan cheese

0.5 cup frozen sweet peas

0.25 tsp black pepper

0.25 tsp sea salt

1 clove garlic

PREPARATION

• 1

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

• 2

  While the pasta cooks, sauté the diced pancetta in a large skillet over medium heat until it becomes crispy and golden brown.

• 3

  Add the minced garlic to the skillet with the pancetta and cook for 1 minute until fragrant, then reduce heat to low.

• 4

  In a medium bowl, whisk together the egg yolks, liquid egg whites, grated parmesan cheese, and black pepper until well combined and smooth.

• 5

  Reserve 0.25 cup of the starchy pasta water before draining the spaghetti.

• 6

  Add the drained spaghetti and frozen sweet peas to the skillet with the pancetta, tossing for 1 minute to warm the peas through.

• 7

  Remove the skillet from the heat entirely and quickly pour in the egg mixture, stirring constantly to create a creamy sauce without scrambling the eggs.

• 8

  Gradually add the reserved pasta water a tablespoon at a time until the sauce reaches a silky, emulsified consistency.

• 9

  Season with sea salt and serve immediately while hot.