NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole wheat spaghetti

1.5 oz pancetta

1 large egg

0.75 cup egg whites

2 tbsp parmesan cheese

0.25 tsp black pepper

0.25 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 according to package directions.

• 2

  While the pasta cooks, dice the pancetta into small cubes and sauté in a large skillet over medium heat until crispy and the fat has rendered.

• 3

  In a medium mixing bowl, whisk together the whole egg, egg whites, grated parmesan cheese, and black pepper until the mixture is uniform and frothy.

• 4

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

• 5

  Turn off the heat on the skillet containing the pancetta and immediately add the hot pasta, tossing it to coat every strand in the savory rendered fat.

• 6

  Slowly pour the egg and cheese mixture over the pasta while continuously tossing with tongs to create a creamy, emulsified sauce without scrambling the eggs.

• 7

  Gradually add the reserved pasta water one tablespoon at a time until the sauce reaches a silky, glossy consistency.

• 8

  Garnish with fresh chopped parsley and serve immediately while the sauce is warm and velvety.