NUTRITION

SERVINGS

INGREDIENTS

2 oz Whole wheat spaghetti

1 oz Pancetta

1 large Egg

0.75 cup Liquid egg whites

2 tbsp Parmesan cheese

1 cup Baby spinach

1 clove Garlic

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, place the diced pancetta in a large skillet over medium heat and cook until crispy and the fat has rendered.

• 3

  Add the minced garlic to the skillet with the pancetta and sauté for 1 minute until fragrant, then add the baby spinach and stir until just wilted.

• 4

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

• 5

  Reserve 0.25 cup of the starchy pasta water, then drain the spaghetti.

• 6

  Turn off the heat on the skillet. Add the hot pasta directly to the skillet with the pancetta and spinach, tossing to combine.

• 7

  Slowly pour the egg mixture over the pasta while constantly tossing with tongs. The residual heat will cook the eggs into a creamy sauce without scrambling them.

• 8

  Add a splash of the reserved pasta water if needed to reach your desired sauce consistency and serve immediately.