NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 oz pancetta

1 large egg

1 large egg yolk

1.25 oz whole wheat spaghetti

2 tbsp parmesan cheese

0.5 tsp black pepper

0.25 tsp sea salt

1 cup baby spinach

1 clove garlic

PREPARATION

• 1

  Bring a large pot of water to a boil, add a pinch of sea salt, and cook the whole wheat spaghetti until al dente.

• 2

  While the pasta cooks, dice the chicken breast and pancetta into small, bite-sized pieces.

• 3

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

• 4

  Add the diced chicken to the skillet with the pancetta and sauté until the chicken is golden brown and cooked through.

• 5

  Stir in the minced garlic and baby spinach, cooking for about 1 minute until the spinach is just wilted.

• 6

  In a small bowl, whisk together the whole egg, egg yolk, grated parmesan cheese, and black pepper until well combined.

• 7

  Reserve 1/4 cup of the starchy pasta water, then drain the spaghetti.

• 8

  Turn off the heat on the skillet and add the hot pasta directly to the chicken and pancetta mixture.

• 9

  Pour the egg mixture over the pasta and quickly toss with tongs, adding the reserved pasta water a tablespoon at a time to create a creamy, glossy sauce.

• 10

  Season with sea salt and serve immediately while the sauce is silky.