NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Spaghetti

1.5 oz Pancetta

2 large Eggs

4 large Egg whites

1.5 tbsp Pecorino Romano

1.5 tbsp Parmesan

0.25 tsp Black pepper

0.25 tsp Sea salt

1 clove Garlic

PREPARATION

• 1

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

• 2

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

• 3

  Add the minced garlic to the skillet with the pancetta for the last 30 seconds of cooking, then remove the skillet from the heat source.

• 4

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

• 5

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

• 6

  Add the hot, drained pasta directly into the skillet with the pancetta, tossing well to coat the strands in the rendered fat.

• 7

  Slowly pour the egg and cheese mixture over the pasta while stirring constantly and vigorously, adding a splash of reserved pasta water as needed to create a creamy, emulsified sauce.