NUTRITION

SERVINGS

INGREDIENTS

2 oz Whole wheat spaghetti

1 oz Pancetta

2 large Eggs

0.5 cup Liquid egg whites

2 tbsp Pecorino Romano cheese

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

• 3

  In a small bowl, whisk together the whole eggs, liquid egg whites, and Pecorino Romano cheese until the mixture is well combined.

• 4

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

• 5

  Turn off the heat under the skillet with the pancetta and add the drained pasta, tossing quickly to coat the strands in the rendered fat.

• 6

  Slowly pour the egg and cheese mixture over the pasta while whisking or tossing constantly, adding small splashes of the reserved pasta water to create a silky, creamy sauce without scrambling the eggs.

• 7

  Season the dish with freshly cracked black pepper and sea salt, then garnish with chopped fresh parsley before serving immediately.