NUTRITION

SERVINGS

INGREDIENTS

2 oz protein spaghetti

0.75 oz pancetta

1 whole egg

4 large egg whites

2 tbsp Pecorino Romano

0.5 tsp black pepper

0.25 tsp sea salt

1 tbsp fresh parsley

PREPARATION

• 1

  Boil a large pot of water with the sea salt and cook the protein spaghetti according to package directions until al dente.

• 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.

• 3

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

• 4

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

• 5

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

• 6

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

• 7

  Thin the sauce with a small amount of reserved pasta water until it reaches a velvety consistency, then garnish with chopped fresh parsley and serve immediately.