NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole wheat spaghetti

1 oz pancetta

1 large egg

0.5 cup egg whites

0.25 cup non-fat Greek yogurt

1 tbsp parmesan cheese

0.5 cup frozen peas

1 clove garlic

0.25 tsp black pepper

0.25 tsp sea salt

PREPARATION

• 1

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

• 2

  While the pasta cooks, whisk together the egg, egg whites, Greek yogurt, and parmesan cheese in a small bowl until smooth and combined.

• 3

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

• 4

  Add the minced garlic and frozen peas to the skillet with the pancetta, sautéing for 2 minutes until the garlic is fragrant.

• 5

  Reserve 0.25 cup of the starchy pasta water, then drain the spaghetti thoroughly.

• 6

  Turn off the heat on the skillet and add the hot pasta, tossing it to combine with the pancetta and peas.

• 7

  Slowly pour the egg and yogurt mixture over the pasta while stirring constantly; the residual heat will thicken the sauce into a creamy coating without scrambling the eggs.

• 8

  Add a splash of the reserved pasta water if needed to reach your desired consistency, then season with sea salt and plenty of freshly cracked black pepper.