NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole wheat spaghetti

0.5 oz pancetta

4 oz chicken breast

1 large egg

1 tbsp Pecorino Romano cheese

1 cup baby spinach

0.25 tsp black pepper

0.25 tsp sea salt

1 tbsp fresh parsley

PREPARATION

• 1

  Boil the whole wheat spaghetti in a pot of salted water until al dente, making sure to reserve 1/4 cup of the starchy cooking water before draining.

• 2

  While the pasta cooks, sauté the diced pancetta in a large skillet over medium heat until the fat renders and the meat becomes crispy.

• 3

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

• 4

  In a small mixing bowl, whisk together the egg and grated Pecorino Romano cheese until the mixture is smooth and uniform.

• 5

  Stir the baby spinach into the skillet with the chicken and pancetta, allowing it to wilt for about 30 seconds.

• 6

  Turn off the heat entirely to prevent scrambling. Add the cooked spaghetti to the skillet, then quickly pour in the egg mixture and reserved pasta water.

• 7

  Toss the pasta vigorously and constantly for 1 minute until the egg emulsifies into a creamy, glossy sauce that coats every strand.

• 8

  Garnish the dish with chopped fresh parsley and an extra crack of black pepper before serving immediately in a warm bowl.