NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole wheat spaghetti

1 oz pancetta

3 oz chicken breast

1 large egg

1 tbsp parmesan cheese

0.25 tsp black pepper

0.25 tsp sea salt

1 cup baby spinach

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 pasta cooks, place the pancetta in a cold skillet over medium heat and cook until crispy and the fat has rendered.

• 3

  Dice the chicken breast into small pieces and add them to the skillet along with the minced garlic, sautéing until the chicken is golden and cooked through.

• 4

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

• 5

  Just before draining the pasta, reserve 0.25 cup of the starchy pasta water.

• 6

  Drain the pasta and immediately add it to the skillet with the chicken and pancetta, tossing in the baby spinach until it just begins to wilt.

• 7

  Remove the skillet from the heat entirely to ensure the egg sauce remains creamy rather than scrambled.

• 8

  Slowly pour in the egg and cheese mixture while tossing the pasta vigorously, adding small splashes of the reserved pasta water as needed to create a silky coating.

• 9

  Season with the black pepper and sea salt, then serve immediately while warm.