NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Whole wheat spaghetti

1 oz Pancetta

2 large Eggs

0.5 cup Egg whites

2 tbsp Parmesan cheese

0.25 tsp Black pepper

0.25 tsp Sea salt

1 cup Baby spinach

PREPARATION

• 1

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

• 2

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

• 3

  In a small bowl, whisk together the whole eggs, egg whites, parmesan cheese, and black pepper until well combined.

• 4

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

• 5

  Add the baby spinach to the skillet and toss for 30 seconds until the leaves just begin to wilt.

• 6

  Turn off the heat completely and quickly pour in the egg mixture, stirring constantly to create a creamy sauce without scrambling the eggs.

• 7

  Add a splash of the reserved pasta water if needed to reach a silky consistency and serve immediately.