NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Whole wheat spaghetti

1 oz Pancetta

2 large Eggs

0.75 cup Liquid egg whites

2 tbsp Pecorino Romano cheese

0.5 cup Sweet peas

0.25 tsp Black pepper

0.13 tsp Sea salt

1 tbsp Fresh parsley

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

  In a medium bowl, whisk together the whole eggs, liquid egg whites, grated Pecorino Romano cheese, and black pepper until well combined.

• 4

  Add the frozen sweet peas to the boiling pasta water during the last 2 minutes of cooking time.

• 5

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

• 6

  Turn off the heat under the skillet with the pancetta; add the pasta and peas, tossing to coat in the rendered fat.

• 7

  Slowly whisk the reserved pasta water into the egg mixture to temper it, then pour the mixture over the pasta.

• 8

  Toss continuously for 1-2 minutes until the sauce thickens into a creamy glaze without scrambling the eggs.

• 9

  Garnish with fresh parsley and serve immediately.