NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole wheat spaghetti

1 oz pancetta

1 large egg

5 large egg whites

1 oz pecorino romano cheese

0.5 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.

• 2

  While the pasta cooks, sauté the diced pancetta and the smashed garlic clove in a skillet over medium heat until the pancetta is golden and crispy.

• 3

  Remove the garlic clove from the skillet and turn off the heat, allowing the pan to cool slightly.

• 4

  In a small bowl, whisk together the whole egg, egg whites, grated Pecorino Romano, and black pepper until well combined.

• 5

  Reserve 1/4 cup of the starchy pasta water, then drain the spaghetti.

• 6

  Quickly toss the hot pasta into the skillet with the pancetta to coat it in the rendered fat.

• 7

  Slowly pour the egg mixture over the pasta while whisking or tossing constantly, adding a splash of pasta water as needed to create a glossy, velvety sauce without scrambling the eggs.