NUTRITION

SERVINGS

INGREDIENTS

2 oz spaghetti

1 oz pancetta

1 cup liquid egg whites

1 large egg yolk

2 tbsp Pecorino Romano cheese

0.25 tsp black pepper

0.25 tsp sea salt

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a large pot of water to a boil and season generously with the sea salt.

• 2

  Add the spaghetti to the boiling water and cook until just al dente, according to package directions.

• 3

  While the pasta cooks, add the diced pancetta to a cold skillet and turn the heat to medium, rendering the fat until the pancetta is crisp and golden.

• 4

  In a small bowl, whisk together the liquid egg whites, the large egg yolk, grated Pecorino Romano, and freshly cracked black pepper until well combined.

• 5

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

• 6

  Add the hot pasta directly into the skillet with the pancetta and its rendered fat, tossing to coat thoroughly over low heat.

• 7

  Remove the skillet from the heat entirely to prevent the eggs from scrambling.

• 8

  Slowly pour the egg and cheese mixture over the pasta while stirring constantly and vigorously to create a creamy, glossy sauce.

• 9

  Add a splash of the reserved pasta water if needed to reach your desired consistency.

• 10

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