NUTRITION

SERVINGS

INGREDIENTS

1.5 oz dry spaghetti

1 oz pancetta

1 large egg

0.75 cup liquid egg whites

2 tbsp parmesan cheese

2 tbsp pecorino romano cheese

0.25 tsp black pepper

0.25 tsp sea salt

PREPARATION

• 1

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

• 2

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

• 3

  In a small bowl, whisk together the whole egg, liquid egg whites, grated Parmesan, and Pecorino Romano until the mixture is uniform.

• 4

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

• 5

  Turn off the heat under the skillet containing the pancetta and add the hot pasta, tossing quickly to coat the strands in the rendered fat.

• 6

  Slowly pour the egg and cheese mixture over the pasta while whisking or tossing constantly to create a creamy, emulsified sauce without scrambling the eggs.

• 7

  Incorporate a splash of the reserved pasta water as needed to reach a glossy, smooth consistency.

• 8

  Season with freshly cracked black pepper and a pinch of sea salt before serving immediately in a warm bowl.