NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Spaghetti

1.5 oz Pancetta

1 large Egg

0.75 cup Egg whites

1 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 spaghetti until al dente.

• 2

  While pasta cooks, heat a skillet over medium heat and crisp the diced pancetta until golden and the fat has rendered.

• 3

  In a small bowl, whisk together the whole egg, egg whites, grated Pecorino Romano, and cracked black pepper until smooth.

• 4

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

• 5

  Turn off the heat under the skillet with the pancetta; add the hot pasta and the reserved water, tossing to coat.

• 6

  Slowly pour the egg mixture over the pasta while stirring constantly to create a creamy sauce without scrambling the eggs.

• 7

  Garnish with fresh parsley and an extra crack of black pepper before serving immediately.