NUTRITION

SERVINGS

INGREDIENTS

1.5 oz dry spaghetti

1 oz diced pancetta

1 large egg

6 large egg whites

0.5 oz grated Pecorino Romano cheese

1 clove garlic

0.25 tsp cracked black pepper

0.25 tsp sea salt

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Cook the spaghetti according to package directions until al dente.

• 3

  While the pasta cooks, whisk the whole egg, egg whites, grated Pecorino Romano, and black pepper in a small bowl until well combined.

• 4

  In a large skillet over medium heat, sauté the diced pancetta until the fat renders and it becomes crispy.

• 5

  Add the smashed garlic clove to the skillet with the pancetta for the last 2 minutes to infuse the oil, then remove and discard the garlic.

• 6

  Reserve 0.25 cup of the starchy pasta water, then drain the spaghetti.

• 7

  Turn off the heat under the skillet and add the hot pasta directly to the pancetta, tossing to coat in the rendered fat.

• 8

  Slowly pour the egg and cheese mixture over the pasta while whisking or tossing constantly to create a creamy sauce without scrambling the eggs.

• 9

  Add the reserved pasta water a tablespoon at a time if needed to reach a glossy, velvety consistency.

• 10

  Garnish with fresh parsley and serve immediately.