NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 oz pancetta

1 oz whole wheat spaghetti

1 large egg

1 large egg yolk

1 tbsp parmesan cheese

1 cup zucchini

1 clove garlic

0.25 tsp black pepper

0.13 tsp sea salt

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, egg yolk, and grated parmesan in a small bowl until smooth.

• 3

  In a large skillet over medium heat, sauté the diced pancetta until crispy and the fat has rendered.

• 4

  Add the diced chicken breast to the skillet with the pancetta and cook until golden and cooked through.

• 5

  Stir in the minced garlic for 30 seconds until fragrant, then add the spiralized zucchini for 1 minute.

• 6

  Reserve 1/4 cup of pasta water, then drain the pasta and add it to the skillet with the chicken and pancetta.

• 7

  Remove the skillet from the heat immediately to prevent the eggs from scrambling.

• 8

  Quickly pour in the egg mixture and reserved pasta water, tossing constantly until a velvety sauce forms.

• 9

  Season with freshly ground black pepper and sea salt before serving immediately.