NUTRITION

SERVINGS

INGREDIENTS

2 oz whole wheat spaghetti

1 oz pancetta

1 large egg

4 large egg whites

3 tbsp pecorino romano cheese

0.5 cup green peas

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 until al dente.

• 2

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

• 3

  Add the minced garlic to the skillet with the pancetta and cook for 1 minute until fragrant.

• 4

  In a small bowl, whisk together the whole egg, egg whites, grated Pecorino Romano, and black pepper.

• 5

  Reserve 0.25 cup of the starchy pasta water, then drain the spaghetti and add it to the skillet along with the green peas.

• 6

  Remove the skillet from the heat immediately to prevent scrambling the eggs from the residual heat.

• 7

  Pour the egg and cheese mixture over the pasta, adding the reserved pasta water a tablespoon at a time while tossing vigorously to create a creamy sauce.

• 8

  Season with sea salt if needed and serve immediately.