NUTRITION

SERVINGS

INGREDIENTS

1 oz dry spaghetti

0.5 oz diced pancetta

1 large egg

0.5 cup liquid egg whites

1 oz Pecorino Romano cheese

0.25 tsp black pepper

0.25 tsp sea salt

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a large pot of water to a boil, add the sea salt, and cook spaghetti until al dente according to package directions.

• 2

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

• 3

  In a small mixing bowl, whisk together the whole egg, liquid egg whites, and grated Pecorino Romano cheese until smooth.

• 4

  Before draining the pasta, reserve approximately 0.25 cup of the starchy cooking water.

• 5

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

• 6

  Remove the skillet from the heat source entirely to prevent the eggs from scrambling.

• 7

  Pour the egg and cheese mixture over the pasta, stirring rapidly and constantly to create a creamy, emulsified sauce.

• 8

  Slowly add small splashes of the reserved pasta water as needed to reach a glossy, silk-like consistency.

• 9

  Season generously with freshly cracked black pepper and garnish with chopped fresh parsley before serving.