NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Whole wheat spaghetti

1 oz Diced pancetta

1 large Egg

0.75 cup Egg whites

2 tbsp Pecorino Romano cheese

1 cup Baby spinach

1 clove Garlic

0.5 tsp Black pepper

0.25 tsp Sea salt

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the 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 it becomes crispy and golden.

• 3

  Add the minced garlic to the skillet with the pancetta and cook for 1 minute until fragrant, then turn off the heat.

• 4

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

• 5

  Reserve 0.25 cup of the hot pasta water before draining the spaghetti.

• 6

  Quickly toss the hot pasta into the skillet with the pancetta and garlic, adding the baby spinach so it wilts from the residual heat.

• 7

  Slowly pour the egg mixture over the pasta while whisking or tossing constantly to create a creamy sauce without scrambling the eggs.

• 8

  Gradually add the reserved pasta water as needed to reach your desired silky consistency.

• 9

  Season with freshly cracked black pepper and sea salt before serving immediately.