NUTRITION

SERVINGS

INGREDIENTS

2 oz high-protein spaghetti

1 oz pancetta

1 large egg

3 large egg whites

1.25 oz Pecorino Romano cheese

1 clove garlic

0.5 tsp black pepper

0.25 tsp sea salt

PREPARATION

• 1

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

• 2

  While the pasta cooks, finely dice the pancetta and mince the garlic clove.

• 3

  In a medium skillet over medium heat, sauté the pancetta until the fat renders and it becomes golden and crispy.

• 4

  Add the minced garlic to the skillet with the pancetta and cook for 30 seconds until fragrant, then remove from heat.

• 5

  In a small bowl, whisk together the whole egg, egg whites, and finely grated Pecorino Romano cheese until well combined.

• 6

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

• 7

  Add the hot pasta directly into the skillet with the pancetta and garlic, tossing to coat.

• 8

  Slowly whisk a tablespoon of the hot pasta water into the egg mixture to temper it, preventing the eggs from scrambling.

• 9

  Pour the egg and cheese mixture over the pasta while stirring constantly and vigorously, adding more pasta water as needed to create a smooth, creamy sauce.

• 10

  Season with plenty of freshly cracked black pepper and serve immediately in a warm bowl.