NUTRITION

SERVINGS

INGREDIENTS

1.5 oz dry brown rice spaghetti

3.5 oz chicken breast

0.5 oz pancetta

1 large egg

1 tbsp Pecorino Romano cheese

1 clove garlic

0.25 tsp black pepper

0.25 tsp sea salt

1 tsp fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the brown rice spaghetti according to package directions until al dente, reserving 0.25 cup of the starchy pasta water before draining.

• 2

  While the pasta cooks, finely dice the chicken breast and pancetta into small, even pieces.

• 3

  In a large skillet over medium heat, sauté the pancetta until the fat renders and it becomes crispy, then add the diced chicken and minced garlic, cooking until the chicken is golden and firm.

• 4

  In a small mixing bowl, whisk together the egg, Pecorino Romano cheese, and black pepper until the mixture is smooth and well combined.

• 5

  Lower the skillet heat to low and add the cooked spaghetti along with the reserved pasta water, tossing thoroughly to coat the noodles in the savory pan drippings.

• 6

  Remove the skillet from the heat entirely and quickly pour in the egg and cheese mixture, stirring constantly for one minute to create a creamy, emulsified sauce without scrambling the eggs.

• 7

  Season with sea salt to taste and garnish with freshly chopped parsley before serving warm.