NUTRITION

SERVINGS

INGREDIENTS

2 oz whole wheat spaghetti

2 oz pancetta

1 large egg

2 large egg whites

2 tbsp parmesan cheese

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, whisk the whole egg, egg whites, grated Parmesan, and grated Pecorino Romano in a small bowl until the mixture is smooth and combined.

• 3

  Heat a large skillet over medium heat and sauté the diced pancetta for 5-7 minutes until it becomes golden and crispy.

• 4

  Carefully reserve 0.25 cup of the starchy pasta cooking water, then drain the spaghetti.

• 5

  Turn off the heat on the skillet and add the hot pasta directly to the pancetta, tossing well to coat every strand in the rendered fat.

• 6

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

• 7

  Gradually add a splash of the reserved pasta water as needed to reach a silky, glossy consistency that clings to the noodles.

• 8

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