NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole wheat spaghetti

1 oz pancetta

1 large egg

0.75 cup liquid egg whites

2 tbsp Pecorino Romano cheese

2 tbsp Parmesan cheese

0.5 tsp black pepper

0.25 tsp sea salt

1 clove garlic

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a large pot of water to a boil and add the sea salt.

• 2

  Cook the whole wheat spaghetti according to package directions until al dente.

• 3

  While pasta cooks, place the diced pancetta in a cold skillet and turn the heat to medium.

• 4

  Sauté the pancetta until it becomes golden and crispy, then add the minced garlic for the last 30 seconds.

• 5

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

• 6

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

• 7

  Turn off the heat on the skillet and add the hot pasta directly to the pancetta.

• 8

  Quickly pour in the egg mixture and the reserved pasta water, tossing constantly to create a creamy sauce without scrambling the eggs.

• 9

  Garnish with fresh parsley and serve immediately while the sauce is glossy.