NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Whole wheat spaghetti

1 oz Pancetta

1 large Egg

0.75 cup Liquid egg whites

2 tbsp Pecorino Romano cheese

0.25 tsp Black pepper

0.25 tsp Sea salt

1 cup Baby spinach

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 turn the heat to medium, cooking until the fat renders and the meat becomes crispy.

• 3

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

• 4

  Before draining the pasta, reserve about half a cup of the starchy pasta water.

• 5

  Drain the spaghetti and immediately add it to the skillet with the pancetta, tossing to coat in the rendered fat.

• 6

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

• 7

  Add the reserved pasta water one tablespoon at a time, continuing to toss until a creamy, glossy sauce forms and coats every strand.

• 8

  Fold in the fresh baby spinach, allowing the residual heat of the pasta to wilt the leaves slightly before serving.