NUTRITION

SERVINGS

INGREDIENTS

2 oz whole wheat spaghetti

1.5 oz pancetta

1 large egg

4 large egg whites

2 tbsp parmesan cheese

1 cup baby spinach

0.25 tsp black pepper

0.25 tsp sea salt

PREPARATION

• 1

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

• 2

  While the pasta cooks, whisk together the whole egg, egg whites, and grated parmesan cheese in a small bowl until well combined.

• 3

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

• 4

  Add the baby spinach to the skillet with the pancetta and stir for one minute until just wilted.

• 5

  Reserve 0.25 cup of pasta water, then drain the spaghetti and add it directly to the skillet with the pancetta, tossing to coat.

• 6

  Remove the skillet from the heat and quickly stir in the egg mixture and reserved pasta water, tossing constantly to create a creamy sauce without scrambling the eggs.

• 7

  Season with black pepper and sea salt before serving immediately.