NUTRITION

SERVINGS

INGREDIENTS

2 oz Whole grain spaghetti

1 oz Pancetta

2 large Eggs

0.5 cup Liquid egg whites

2 tbsp Pecorino Romano cheese

0.5 tsp Black pepper

0.25 tsp Sea salt

1 cup Fresh baby spinach

PREPARATION

• 1

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

• 2

  While the pasta cooks, place the pancetta in a large skillet over medium heat and sauté until the fat renders and the meat is golden and crisp.

• 3

  In a medium bowl, whisk together the whole eggs, liquid egg whites, Pecorino Romano cheese, and black pepper until well combined.

• 4

  Reserve about 0.5 cup of the starchy pasta cooking water, then drain the spaghetti.

• 5

  Turn off the heat under the skillet with the pancetta and add the hot pasta and fresh baby spinach, tossing until the spinach begins to wilt.

• 6

  Slowly pour the egg mixture over the pasta while stirring constantly and vigorously, adding splashes of reserved pasta water as needed to create a smooth, creamy sauce.

• 7

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