NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole wheat spaghetti

1 oz diced pancetta

1 large egg

5 large egg whites

1 oz Pecorino Romano cheese

0.25 tsp freshly cracked black pepper

0.25 tsp sea salt

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  While the pasta cooks, place the diced pancetta in a cold skillet and set the heat to medium, rendering the fat until the pancetta becomes golden and crispy.

• 3

  In a medium mixing bowl, whisk together the whole egg, egg whites, and grated Pecorino Romano cheese until the mixture is uniform and smooth.

• 4

  Reserve approximately 1/2 cup of the starchy pasta cooking water before draining the spaghetti.

• 5

  Add the hot, drained pasta directly into the skillet with the pancetta and rendered fat, tossing well over low heat to coat every strand.

• 6

  Remove the skillet from the heat entirely to prevent the eggs from scrambling; slowly pour in the egg and cheese mixture while whisking or tossing the pasta constantly.

• 7

  Gradually add a tablespoon or two of the reserved pasta water as needed to create a glossy, velvety sauce that clings to the noodles.

• 8

  Season with the sea salt and a generous amount of freshly cracked black pepper, then garnish with chopped fresh parsley and serve immediately.