NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole wheat spaghetti

4 oz chicken breast

0.5 oz pancetta

2 large egg yolks

1 tbsp parmesan cheese

1 cup zucchini

0.25 tsp black pepper

0.25 tsp sea salt

1 clove garlic

PREPARATION

• 1

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

• 2

  While the pasta cooks, add the diced pancetta to a large skillet over medium heat and sauté until it begins to crisp and render its fat.

• 3

  Add the diced chicken breast to the skillet with the pancetta and cook for 5-6 minutes until golden brown and cooked through.

• 4

  Stir in the minced garlic and spiralized zucchini, sautéing for just 2 minutes until the zucchini is slightly softened but still bright green.

• 5

  In a small bowl, whisk together the egg yolks and grated parmesan cheese until the mixture is smooth and combined.

• 6

  Reserve 0.25 cup of the hot pasta water, then drain the spaghetti and add it directly into the skillet with the chicken and pancetta.

• 7

  Remove the skillet from the heat and quickly stir in the egg yolk mixture and the reserved pasta water, tossing constantly to create a creamy sauce without scrambling the yolks.

• 8

  Season the dish with sea salt and plenty of freshly cracked black pepper before serving immediately.