NUTRITION

SERVINGS

INGREDIENTS

2 oz whole wheat spaghetti

1.5 oz pancetta

2 large eggs

2 large egg whites

3 tbsp Pecorino Romano cheese

0.5 tsp black pepper

0.25 tsp sea salt

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a large pot of water to a boil, season with sea salt, and cook the whole wheat spaghetti until al dente.

• 2

  While the pasta cooks, dice the pancetta and sauté it in a large skillet over medium heat until it is crispy and golden brown.

• 3

  In a separate small bowl, whisk together the whole eggs, egg whites, and grated Pecorino Romano cheese until the mixture is smooth.

• 4

  Carefully reserve 0.25 cup of the starchy pasta cooking water before draining the spaghetti.

• 5

  Turn off the heat on the skillet containing the pancetta and add the hot, drained pasta, tossing it thoroughly to coat in the rendered fat.

• 6

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

• 7

  Thin the sauce with the reserved pasta water one tablespoon at a time until it reaches a silky, glossy consistency.

• 8

  Season the dish with freshly cracked black pepper and garnish with chopped fresh parsley before serving immediately.