NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole grain spaghetti

0.75 oz pancetta

1 large egg

0.5 cup liquid egg whites

2 tbsp Pecorino Romano cheese

1 cup frozen peas

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the large egg, liquid egg whites, and grated Pecorino Romano cheese until the mixture is smooth.

• 3

  While the pasta cooks, sauté the diced pancetta in a large skillet over medium heat until it becomes crispy and golden, about 5 minutes.

• 4

  Add the minced garlic to the skillet with the pancetta and cook for 1 minute until fragrant, then remove the skillet from the heat.

• 5

  Add the frozen peas to the boiling pasta water during the last 2 minutes of the spaghetti's cooking time.

• 6

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

• 7

  Add the drained pasta and peas into the skillet with the pancetta, tossing to coat the noodles in the rendered fat.

• 8

  Quickly pour the egg and cheese mixture over the warm pasta, tossing constantly with tongs to create a creamy sauce without scrambling the eggs.

• 9

  Slowly add the reserved pasta water a tablespoon at a time until the desired sauce consistency is reached, then season with sea salt and black pepper.