NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole wheat spaghetti

1 oz pancetta

2 large eggs

2 large egg whites

0.5 oz Pecorino Romano cheese

0.5 oz Parmesan cheese

0.5 tsp black pepper

0.25 tsp sea salt

1 clove garlic

PREPARATION

• 1

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

• 2

  Cook the whole wheat spaghetti according to package directions until it reaches an al dente texture.

• 3

  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 crispy.

• 4

  Add the smashed garlic clove to the skillet with the pancetta for the final 2 minutes of browning to infuse the oil, then discard the garlic.

• 5

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

• 6

  Reserve approximately 0.25 cup of the starchy pasta cooking water before draining the spaghetti.

• 7

  Immediately add the hot, drained pasta to the skillet with the pancetta and toss to coat in the rendered fat.

• 8

  Remove the skillet from the heat source entirely to prevent the eggs from scrambling.

• 9

  Pour the egg and cheese mixture over the pasta, tossing rapidly with tongs while adding the reserved pasta water one tablespoon at a time until a smooth, glossy sauce forms.