Bring a large pot of water to a boil and season generously with sea salt.
Add the whole wheat spaghetti and cook according to package directions until al dente.
While the pasta cooks, place the diced pancetta in a cold skillet over medium heat and cook until crispy and golden.
In a small bowl, whisk together the whole egg, liquid egg whites, grated parmesan cheese, and black pepper until well combined.
During the last 2 minutes of pasta cooking, add the frozen peas directly into the boiling pasta water.
Reserve 0.25 cup of the starchy pasta water, then drain the pasta and peas.
Turn off the heat under the skillet with the pancetta and add the drained pasta and peas, tossing to coat in the rendered fat.
Slowly pour the egg mixture over the pasta while constantly tossing with tongs; the residual heat will create a creamy sauce without scrambling the eggs.
If the sauce is too thick, add a splash of the reserved pasta water until the desired silky consistency is reached.
Serve immediately in a warm bowl with an extra crack of black pepper.