NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea spaghetti

3 oz chicken breast

0.5 oz pancetta

1 large egg

1 tbsp Pecorino Romano cheese

1 cup baby spinach

1 clove garlic

0.25 tsp black pepper

0.25 tsp sea salt

PREPARATION

• 1

  Bring a large pot of water to a boil, add the sea salt, and cook the chickpea spaghetti until al dente according to package instructions.

• 2

  Reserve 2 tablespoons of the starchy pasta water before draining the noodles.

• 3

  While the pasta cooks, heat a large non-stick skillet over medium heat and add the diced pancetta, cooking until it becomes crispy and golden.

• 4

  Add the diced chicken breast to the skillet with the pancetta and sauté for 5-7 minutes until cooked through.

• 5

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

• 6

  In a small bowl, whisk together the egg, Pecorino Romano cheese, and black pepper until smooth.

• 7

  Turn off the heat for the skillet. Add the cooked pasta and reserved pasta water to the chicken and pancetta mixture.

• 8

  Slowly pour the egg and cheese mixture over the pasta, tossing rapidly and continuously to create a creamy sauce without scrambling the egg.

• 9

  Serve immediately while the sauce is warm and glossy.