NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole wheat spaghetti

1 cup zucchini

3.5 oz chicken breast

0.5 oz pancetta

1 large egg yolk

1 tbsp parmesan cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  While pasta cooks, spiralize the zucchini into long ribbons and set aside.

• 3

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

• 4

  Add the diced chicken breast to the skillet with the pancetta, seasoning with sea salt and black pepper, and cook until golden and cooked through.

• 5

  Stir in the minced garlic and sauté for 1 minute until fragrant, then add the zucchini ribbons to the pan for 2 minutes to soften slightly.

• 6

  In a small bowl, whisk the egg yolk with the grated parmesan cheese and two tablespoons of the hot pasta cooking water.

• 7

  Drain the pasta and add it to the skillet, then remove the pan from the heat immediately.

• 8

  Pour the egg mixture over the warm pasta and toss vigorously to create a creamy, silky sauce without scrambling the eggs.