NUTRITION

SERVINGS

INGREDIENTS

1.25 oz spaghetti

0.75 oz pancetta

2 large eggs

3 large egg whites

0.75 oz Pecorino Romano cheese

1 clove garlic

0.5 tsp black pepper

0.13 tsp sea salt

PREPARATION

• 1

  Bring a large pot of water to a boil, season with sea salt, and cook the spaghetti until it reaches a firm al dente texture.

• 2

  In a medium mixing bowl, whisk together the whole eggs, egg whites, and finely grated Pecorino Romano until the mixture is smooth and pale.

• 3

  Place the diced pancetta in a large skillet over medium heat and sauté until the fat has rendered and the bits are golden and crispy.

• 4

  Add the minced garlic to the skillet with the pancetta and cook for just 30 seconds until fragrant, then remove the pan from the heat.

• 5

  Reserve a small cup of the starchy pasta water before draining the spaghetti and adding the hot noodles directly into the skillet.

• 6

  Working quickly, pour the egg and cheese mixture over the pasta while tossing constantly with tongs to create a creamy, emulsified sauce.

• 7

  Thin the sauce with a splash of the reserved pasta water if needed to ensure every strand is coated in a velvety, glossy finish.

• 8

  Finish the dish with a generous amount of freshly cracked black pepper and serve immediately while hot.