NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Whole wheat spaghetti

1 large Egg

0.75 cup Liquid egg whites

1 oz Pancetta

0.75 oz Pecorino Romano cheese

0.5 tsp Black pepper

0.25 tsp Sea salt

1 clove Garlic

1 tbsp Fresh parsley

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, whisk together the whole egg, liquid egg whites, and grated Pecorino Romano in a small bowl until well combined.

• 3

  In a large skillet over medium heat, sauté the diced pancetta until it becomes golden and crispy.

• 4

  Add the minced garlic to the skillet with the pancetta and cook for 30 seconds until fragrant, then turn the heat to low.

• 5

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

• 6

  Add the hot pasta directly to the skillet with the pancetta, tossing to coat in the rendered fat.

• 7

  Remove the skillet from the heat entirely and quickly pour in the egg mixture, whisking constantly to create a creamy sauce without scrambling the eggs.

• 8

  Gradually add the reserved pasta water a tablespoon at a time until the sauce reaches a glossy consistency.

• 9

  Season with cracked black pepper and sea salt, then garnish with fresh parsley before serving.