NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole wheat spaghetti

0.75 oz diced pancetta

1 large egg

0.75 cup liquid egg whites

2 tbsp grated parmesan cheese

0.5 cup frozen peas

0.25 tsp black pepper

0.13 tsp sea salt

1 tsp fresh parsley

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, add the diced pancetta to a cold skillet and turn the heat to medium, cooking until the fat renders and the meat is crispy.

• 3

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

• 4

  Two minutes before the pasta is finished, add the frozen peas to the boiling water to blanch them.

• 5

  Reserve 0.25 cup of pasta water, then drain the pasta and peas, transferring them immediately to the skillet with the crispy pancetta.

• 6

  Remove the skillet from the heat and quickly stir in the egg mixture and reserved pasta water, tossing constantly to create a silky sauce without scrambling the eggs.

• 7

  Season with sea salt and garnish with fresh parsley before serving warm.