NUTRITION

SERVINGS

INGREDIENTS

1 oz spaghetti

0.75 oz diced pancetta

1 large egg

0.5 cup liquid egg whites

0.25 cup grated parmesan cheese

0.25 tsp black pepper

0.25 tsp sea salt

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

  In a medium mixing bowl, whisk together the whole egg, liquid egg whites, grated parmesan cheese, and black pepper until the mixture is well combined and smooth.

• 4

  Reserve 0.25 cup of the starchy pasta cooking water, then drain the spaghetti and immediately add it to the skillet with the pancetta, turning off the heat to prevent scrambling the eggs.

• 5

  Quickly pour the egg and cheese mixture over the warm pasta, tossing continuously with tongs and adding the reserved pasta water one tablespoon at a time until a creamy, glossy sauce forms.

• 6

  Garnish the carbonara with fresh parsley and an extra crack of black pepper, serving immediately while the sauce is at its peak silkiness.