NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole wheat spaghetti

1 oz diced pancetta

2 large eggs

3 large egg whites

2 tbsp grated parmesan cheese

1 cup green peas

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 whole wheat spaghetti according to package directions until al dente.

• 2

  Reserve 0.25 cup of the starchy pasta water, then drain the noodles and set aside.

• 3

  In a small bowl, whisk together the whole eggs, egg whites, and grated parmesan cheese until the mixture is uniform and smooth.

• 4

  Place a large skillet over medium heat and sauté the diced pancetta for 5-6 minutes until the fat has rendered and the bits are golden and crispy.

• 5

  Add the minced garlic and green peas to the skillet, sautéing for 2 minutes until the garlic is fragrant and the peas are bright green.

• 6

  Turn the heat to low and add the cooked spaghetti to the skillet, tossing thoroughly to coat the strands in the pancetta drippings.

• 7

  Remove the skillet from the heat entirely and slowly pour in the egg mixture while tossing the pasta constantly with tongs to create a creamy sauce without scrambling the eggs.

• 8

  Thin the sauce with small splashes of the reserved pasta water as needed until it reaches a glossy, velvety consistency.

• 9

  Season the dish with freshly cracked black pepper and sea salt, then serve immediately in warmed bowls.