NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Whole wheat spaghetti

1 oz Pancetta

2 large Egg

1 cup Egg whites

0.5 oz Pecorino Romano cheese

0.5 tsp Black pepper

0.25 tsp Sea salt

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Cook the whole wheat spaghetti according to package directions until al dente, reserving 0.25 cup of the starchy pasta water before draining.

• 3

  While the pasta cooks, place the pancetta in a cold skillet and turn the heat to medium, sautéing until the fat has rendered and the meat is golden and crispy.

• 4

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

• 5

  Add the drained pasta to the skillet with the pancetta and toss for 30 seconds to coat the noodles in the rendered fat.

• 6

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

• 7

  Slowly pour the egg and cheese mixture over the pasta, tossing rapidly with tongs while adding the reserved pasta water a tablespoon at a time.

• 8

  Continue to toss until the sauce thickens into a creamy, glossy emulsion that coats the spaghetti.

• 9

  Garnish with fresh chopped parsley and serve immediately.