NUTRITION

SERVINGS

INGREDIENTS

2.5 oz whole wheat spaghetti

0.75 oz pancetta

1 large egg

0.75 cup liquid egg whites

2 tbsp grated parmesan cheese

1 tbsp grated pecorino romano cheese

0.25 tsp black pepper

0.25 tsp sea salt

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

  Reserve 0.25 cup of the starchy pasta water before draining the noodles.

• 3

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

• 4

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

• 5

  In a small bowl, whisk together the whole egg, liquid egg whites, grated parmesan, and pecorino romano.

• 6

  Add the hot drained pasta to the skillet with the pancetta, tossing to coat in the rendered fat.

• 7

  Slowly pour the egg and cheese mixture over the pasta while stirring vigorously and constantly to create a creamy sauce without scrambling the eggs.

• 8

  Thin the sauce with the reserved pasta water as needed and season generously with black pepper.