NUTRITION

SERVINGS

INGREDIENTS

2 oz High-protein spaghetti

1.5 oz Pancetta

1 large Egg

4 large Egg whites

3 tbsp Parmesan cheese

1 cup Zucchini noodles

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  While the pasta cooks, dice the pancetta and place it in a large skillet over medium heat, sautéing until it becomes crisp and golden-brown.

• 3

  In a small bowl, whisk together the whole egg, egg whites, and grated parmesan cheese until the mixture is smooth and well-combined.

• 4

  Add the zucchini noodles to the skillet with the pancetta during the last 2 minutes of cooking to lightly soften them.

• 5

  Reserve a small amount of the starchy pasta water, then drain the spaghetti and add it directly to the skillet with the pancetta and zucchini.

• 6

  Remove the skillet from the heat immediately to prevent the eggs from scrambling, then pour in the egg mixture.

• 7

  Toss everything vigorously, adding a splash of the reserved pasta water if needed, until the sauce thickens into a velvety coating.

• 8

  Season the dish with sea salt and black pepper before serving immediately while hot.