NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Whole wheat spaghetti

1 oz Diced pancetta

2 large Eggs

0.5 cup Liquid egg whites

2 tbsp Grated parmesan cheese

0.25 tsp Black pepper

0.13 tsp Sea salt

1 cup Baby spinach

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat spaghetti until al dente according to package directions.

• 2

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

• 3

  In a medium bowl, whisk together the large eggs, liquid egg whites, grated parmesan cheese, and black pepper until the mixture is well combined.

• 4

  Reserve approximately half a cup of the starchy pasta water before draining the spaghetti.

• 5

  Add the drained pasta and baby spinach to the skillet with the pancetta, tossing for one minute until the spinach begins to wilt.

• 6

  Remove the skillet from the heat entirely to ensure the eggs create a sauce rather than scrambling.

• 7

  Quickly pour in the egg mixture and a splash of the reserved pasta water, tossing vigorously until a silky, creamy sauce coats every strand of pasta.

• 8

  Season with sea salt to taste and serve immediately in a warm bowl for the best texture.