NUTRITION

SERVINGS

INGREDIENTS

1 oz dry spaghetti

0.5 oz pancetta

2 large eggs

4 large egg whites

3 tbsp Pecorino Romano cheese

1 clove garlic

0.5 tsp black pepper

1 tsp fresh parsley

0.25 tsp sea salt

PREPARATION

• 1

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

• 2

  Cook the dry spaghetti until just al dente, reserving 0.25 cup of the starchy pasta water before draining.

• 3

  While the pasta cooks, whisk together the whole eggs, egg whites, Pecorino Romano, and black pepper in a small bowl until smooth.

• 4

  In a large skillet over medium heat, sauté the diced pancetta until crispy and the fat has rendered.

• 5

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

• 6

  Add the hot, drained pasta to the skillet with the pancetta, then slowly pour in the egg mixture while tossing constantly to create a creamy emulsion.

• 7

  Gradually add the reserved pasta water one tablespoon at a time as needed to reach a glossy consistency, ensuring the heat from the pasta thickens the eggs without scrambling them.

• 8

  Garnish with fresh parsley and serve immediately in a warm bowl.