NUTRITION

SERVINGS

INGREDIENTS

1.5 oz brown rice spaghetti

1 oz pancetta

3 oz chicken breast

1 large egg

0.25 cup liquid egg whites

1 tbsp parmesan cheese

0.25 tsp black pepper

0.25 tsp sea salt

1 tsp garlic

1 tbsp 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.

• 2

  While the pasta cooks, whisk the whole egg, egg whites, and grated parmesan together in a small bowl until the mixture is completely smooth.

• 3

  Heat a large skillet over medium heat and add the diced pancetta, cooking until the fat renders and the meat becomes crispy and golden.

• 4

  Add the finely diced chicken breast and minced garlic to the skillet, sautéing until the chicken is browned and cooked through.

• 5

  Reserve 0.25 cup of the starchy pasta water, then drain the pasta and add it directly to the skillet with the pancetta and chicken.

• 6

  Remove the skillet from the heat immediately to ensure the eggs do not scramble upon contact.

• 7

  Quickly pour the egg mixture over the pasta while tossing constantly with tongs, adding splashes of reserved pasta water until the sauce is silky and creamy.

• 8

  Season the dish with sea salt and plenty of cracked black pepper, then garnish with fresh chopped parsley before serving warm.