NUTRITION

SERVINGS

INGREDIENTS

2 oz whole wheat spaghetti

2 oz diced pancetta

1 large egg

4 large egg whites

3 tbsp grated Parmesan cheese

0.5 tsp cracked black pepper

0.25 tsp sea salt

1 tbsp chopped fresh parsley

PREPARATION

• 1

  Bring a large pot of water to a boil, season with a pinch of salt, and cook the whole wheat spaghetti until al dente according to package directions.

• 2

  While the pasta cooks, place the diced pancetta in a large skillet over medium heat and sauté until the fat renders and the meat is crispy and golden.

• 3

  In a separate small bowl, whisk together the whole egg, egg whites, and grated Parmesan cheese until the mixture is smooth and well combined.

• 4

  Carefully reserve approximately one-quarter cup of the starchy pasta water before draining the spaghetti.

• 5

  Add the hot, drained pasta directly to the skillet with the pancetta, then immediately remove the pan from the heat source to prevent the eggs from scrambling.

• 6

  Pour the egg and cheese mixture over the pasta, adding the reserved pasta water one tablespoon at a time while tossing vigorously to create a creamy, emulsified sauce.

• 7

  Season the dish with cracked black pepper and sea salt, then garnish with chopped fresh parsley and serve immediately.