NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole wheat spaghetti

1 oz diced pancetta

1 large egg

0.75 cup liquid egg whites

3 tbsp grated parmesan cheese

0.25 tsp cracked black pepper

0.25 tsp sea salt

1 cup fresh baby spinach

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Reserve 0.25 cup of the starchy pasta water, then drain the pasta and immediately add it to the skillet with the pancetta.

• 5

  Remove the skillet from the heat to prevent the eggs from scrambling; slowly pour in the egg mixture while tossing the pasta constantly.

• 6

  Add the reserved pasta water a tablespoon at a time to reach a creamy consistency, then fold in the baby spinach until wilted.

• 7

  Season with cracked black pepper and sea salt before serving immediately.