NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 oz pancetta

1.5 oz whole wheat spaghetti

1 large egg

1 tbsp parmesan cheese

1 clove garlic

1 tsp olive oil

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Boil a pot of salted water and cook the spaghetti until al dente, reserving 1/4 cup of pasta water before draining.

• 2

  While the pasta cooks, heat the olive oil in a large pan over medium heat and sauté the diced chicken breast until golden and cooked through.

• 3

  Add the pancetta to the pan with the chicken and continue cooking until the pancetta is crispy and fragrant.

• 4

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

• 5

  Add the minced garlic to the pan with the meat and sauté for 30 seconds until aromatic.

• 6

  Turn off the heat entirely and add the cooked pasta to the pan, tossing it thoroughly with the chicken and pancetta.

• 7

  Slowly pour the egg and cheese mixture over the pasta while tossing constantly, adding the reserved pasta water one tablespoon at a time to create a silky sauce.

• 8

  Garnish the carbonara with fresh parsley and serve immediately while hot.