NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Whole wheat spaghetti

1 oz Diced pancetta

1 large Egg

3 large Egg whites

0.25 cup Non-fat plain Greek yogurt

2 tbsp Grated parmesan cheese

0.5 cup Frozen sweet peas

0.25 tsp Cracked black pepper

0.25 tsp Sea salt

1 clove Minced garlic

PREPARATION

• 1

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

• 2

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

• 3

  Add the minced garlic to the skillet with the pancetta and cook for 1 minute until fragrant, then turn off the heat to prevent the garlic from burning.

• 4

  In a separate small bowl, whisk together the whole egg, egg whites, Greek yogurt, grated parmesan, and cracked black pepper until the mixture is completely smooth.

• 5

  Reserve 0.25 cup of the hot pasta cooking water, then drain the spaghetti and immediately add it to the skillet with the pancetta.

• 6

  Quickly stir the frozen sweet peas into the hot pasta so they begin to defrost and warm through from the residual heat.

• 7

  Slowly pour the egg and yogurt mixture over the pasta while tossing constantly with tongs, adding a splash of the reserved pasta water as needed to create a silky, emulsified sauce.

• 8

  Season the dish with sea salt to taste and serve immediately while the sauce is at its creamiest.