NUTRITION

SERVINGS

INGREDIENTS

1.5 oz dry whole wheat spaghetti

0.75 oz diced pancetta

1 large egg

0.75 cup egg whites

2 tbsp grated parmesan cheese

0.5 cup frozen sweet 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, then turn the heat to medium to slowly render the fat until the pancetta is 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 medium bowl, whisk together the whole egg, egg whites, grated parmesan cheese, and black pepper until well combined.

• 5

  Reserve 0.25 cup of the starchy pasta water, then drain the spaghetti and add it directly to the skillet with the pancetta.

• 6

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

• 7

  Pour the egg mixture and the frozen peas over the pasta in the skillet, tossing constantly off the heat until the sauce thickens into a silky, creamy coating.

• 8

  Season with sea salt if needed and serve immediately while the sauce is glossy and warm.