A DIFFERENT TAKE ON THE DECADENT PASTA DISH
You can eat healthy whole foods, lose fat, and enjoy your favorite pasta dish also!
INGREDIENTS:
4 EGGS (yolks only)
BANZA SPAGHETTI PASTA
1 CUP PARMESAN CHEESE (MAYBE A BIT EXTRA FOR SPRINKLING)
PANCETTA ABOUT 2-3 OZ (ONE PACKAGE)
EVOO
Salt/Pep
DIRECTIONS:
Heat a skillet and a add a little EVOO to the pan and start frying the pancetta. Be careful not to burn!
In a seperate pot, boil water, salt it, and start cooking Banza pasta. It doesn't take long so make sure you keep an eye on this consistency.
In a small bowl, add the 4 egg YOLKS only and mix with the 1 C parm, 1/2 tsp pepper, pinch of salt.
It should make a dense ball. This is okay.
When pasta is close to finishing save about a cup of pasta water.
Here is where you want to move kinda fast... you'll be working in the pancetta pan.
When pancetta is done and brown, keep that flame somewhat low, add drained pasta, a little pasta water (start with 1/2 cup) and add the yolk/parm mixture....
THEN STIR! Stir hard and fast so the egg does not cook like scrambled eggs. The consistancy will start to soften making almost a creamy sauce. If you need to add a bit more pasta water - do so.
Once mixed, I add a smidge more pepper and salt then plate with a touch of added parm on top.
The yolk, Banza pasta, and even parmesan add a good amount of protein, with high fiber, and of course the pancetta is amazing.
I hope you enjoy!
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