NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Whole wheat spaghetti

1.25 oz Pancetta

1 large Egg

0.5 cup Liquid egg whites

2 tbsp Parmesan cheese

0.5 cup Frozen peas

0.25 tsp Black pepper

0.25 tsp Sea salt

1 clove Garlic

PREPARATION

• 1

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

• 2

  While the pasta cooks, sauté the diced pancetta in a large skillet over medium heat until the fat renders and it becomes crispy and golden brown.

• 3

  Add the minced garlic to the skillet with the pancetta and cook for 1 minute until fragrant, being careful not to burn it.

• 4

  In a small mixing bowl, whisk together the whole egg, liquid egg whites, and grated parmesan cheese until the mixture is well combined.

• 5

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

• 6

  Stir in the frozen peas and the reserved pasta water, then immediately remove the skillet from the heat source.

• 7

  Quickly pour the egg and cheese mixture over the hot pasta, tossing constantly with tongs to create a creamy, emulsified sauce without scrambling the eggs.

• 8

  Season the dish with freshly cracked black pepper and sea salt, then serve immediately while the sauce is glossy and warm.