Bring a large pot of water to a rolling boil, season generously with sea salt, and cook the whole wheat spaghetti until al dente.
While the pasta boils, finely mince the garlic and dice the pancetta into uniform small cubes for even crisping.
In a mixing bowl, vigorously whisk together the whole egg, liquid egg whites, grated parmesan cheese, and black pepper until the mixture is uniform.
Place a large skillet over medium heat and sauté the pancetta until the fat renders and the edges become golden and crispy.
Add the minced garlic to the skillet during the last 30 seconds of cooking, stirring constantly to release its aroma without browning.
Carefully reserve 0.25 cup of the starchy pasta cooking water before draining the spaghetti thoroughly.
Remove the skillet from the heat source and immediately add the hot pasta, tossing it with the pancetta and garlic to coat.
Slowly drizzle the reserved pasta water into the egg and cheese mixture while whisking to temper the eggs, then pour the mixture over the pasta.
Continue tossing the pasta vigorously off the heat for 1 to 2 minutes until the sauce emulsifies into a creamy, glossy coating that clings to every strand.