NUTRITION

SERVINGS

INGREDIENTS

1.75 oz whole wheat spaghetti

1 oz pancetta

2 large eggs

4 large egg whites

4 tbsp parmesan cheese

0.5 tsp black pepper

0.25 tsp sea salt

1 tbsp fresh parsley

1 clove garlic

PREPARATION

• 1

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

• 2

  In a medium bowl, whisk together the eggs, egg whites, parmesan cheese, and black pepper until the mixture is smooth.

• 3

  In a skillet over medium heat, sauté the pancetta until it is golden and crispy.

• 4

  Add the minced garlic to the skillet and cook for 30 seconds until fragrant.

• 5

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

• 6

  Add the hot pasta to the skillet with the pancetta and garlic, tossing to coat the strands in the rendered fat.

• 7

  Remove the skillet from the heat and quickly pour in the egg mixture, whisking or tossing constantly to create a creamy, velvety sauce without scrambling the eggs.

• 8

  Thin the sauce with a few tablespoons of pasta water if needed, then garnish with fresh parsley and sea salt.