NUTRITION

SERVINGS

INGREDIENTS

1.5 oz dry whole wheat spaghetti

1 oz diced pancetta

1 large egg

3 large egg whites

1 oz grated Pecorino Romano cheese

0.5 cup frozen sweet peas

0.5 tsp coarse black pepper

0.25 tsp sea salt

PREPARATION

• 1

  Bring a large pot of water to a boil and add the sea salt.

• 2

  Add the whole wheat spaghetti and cook until al dente according to package directions, adding the frozen peas during the last 2 minutes of boiling.

• 3

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

• 4

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

• 5

  Reserve 0.5 cup of the starchy pasta water, then drain the spaghetti and peas.

• 6

  Turn off the heat under the skillet with the pancetta and add the drained pasta and peas, tossing to coat in the rendered fat.

• 7

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