Classic Spaghetti Carbonara (Lightened)

Instructions

1. 1

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

2. 2

   While the pasta cooks, heat the olive oil in a large nonstick skillet over medium heat. Add the pancetta and cook for 3-4 minutes, until it starts to crisp.

3. 3

   Add the garlic clove (whole or smashed) to the skillet and sauté for 1 minute to infuse the oil, then remove and discard the garlic.

4. 4

   In a medium bowl, whisk together the eggs, egg whites, and grated Parmesan cheese. Season generously with freshly ground black pepper.

5. 5

   Once the pasta is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the spaghetti.

6. 6

   Add the drained spaghetti to the skillet with the pancetta. Toss well to coat the pasta in the pancetta and oil.

7. 7

   Remove the skillet from the heat. Quickly pour the egg and cheese mixture over the hot pasta, tossing vigorously to create a creamy sauce. Add a splash of reserved pasta water as needed to achieve your desired sauce consistency.

8. 8

   Serve immediately, topped with extra black pepper and a sprinkle of Parmesan if desired.