NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole wheat spaghetti

4 oz chicken breast

0.5 oz pancetta

1 large egg

0.5 oz parmesan cheese

1 cup zucchini

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat spaghetti until al dente.

• 2

  While pasta cooks, whisk the egg and grated parmesan cheese in a small bowl until smooth.

• 3

  In a large skillet over medium heat, cook the diced pancetta until it becomes golden and crispy.

• 4

  Add the diced chicken breast to the skillet with the pancetta and sauté until cooked through and lightly browned.

• 5

  Stir in the minced garlic and spiralized zucchini, cooking for 1-2 minutes until the zucchini is slightly softened.

• 6

  Reserve 0.25 cup of pasta water, then drain the spaghetti and add it to the skillet, tossing to combine.

• 7

  Remove the skillet from the heat and quickly stir in the egg and cheese mixture, adding pasta water as needed to create a creamy sauce.

• 8

  Season with sea salt and black pepper before serving immediately.