NUTRITION

SERVINGS

INGREDIENTS

2 oz Spaghetti

1.5 oz Pancetta

2 large Eggs

2 large Egg whites

2 tbsp Pecorino Romano cheese

0.5 tsp Black pepper

0.25 tsp Sea salt

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

  While the pasta cooks, add the diced pancetta to a large skillet over medium heat and sauté until the fat renders and the meat is golden and crispy.

• 3

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

• 4

  Reserve about 0.5 cup of the starchy pasta water, then drain the spaghetti.

• 5

  Turn off the heat under the skillet with the pancetta and add the hot spaghetti, tossing to coat the noodles in the rendered fat.

• 6

  Quickly pour the egg and cheese mixture over the pasta, whisking constantly and adding splashes of reserved pasta water as needed to create a smooth, creamy sauce without scrambling the eggs.

• 7

  Season with sea salt if needed and garnish with fresh parsley before serving immediately.