NUTRITION

SERVINGS

INGREDIENTS

1 oz dry spaghetti

0.5 oz pancetta

2 large eggs

2 large egg whites

2.5 tbsp Pecorino Romano cheese

0.5 tsp black pepper

0.25 tsp sea salt

0 tsp extra virgin olive oil

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium heat and sauté the diced pancetta until golden and crispy.

• 3

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

• 4

  Reserve about half a cup of the starchy pasta water, then drain the spaghetti.

• 5

  Add the hot spaghetti to the skillet with the pancetta and toss to coat, then remove the skillet from the heat immediately.

• 6

  Slowly pour the egg and cheese mixture over the pasta, whisking constantly and adding splashes of reserved pasta water to create a smooth, glossy sauce.

• 7

  Garnish with fresh parsley and serve immediately while the sauce is warm and creamy.