NUTRITION

SERVINGS

INGREDIENTS

1.5 oz dry whole wheat spaghetti

4 oz boneless skinless chicken breast

0.5 oz diced pancetta

1 large egg

1 tbsp grated parmesan cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente, reserving 0.25 cup of pasta water before draining.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium heat and add the diced pancetta, cooking until it becomes golden and crispy.

• 3

  Add the diced chicken breast to the skillet with the pancetta and cook until browned and cooked through, adding the minced garlic for the final minute of cooking.

• 4

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

• 5

  Reduce the skillet heat to low, add the cooked spaghetti to the chicken and pancetta mixture, and toss to combine.

• 6

  Slowly pour the egg mixture over the pasta while tossing constantly, adding splashes of reserved pasta water as needed to create a creamy, emulsified sauce without scrambling the eggs.