NUTRITION

SERVINGS

INGREDIENTS

1.5 oz dry spaghetti

0.5 oz diced pancetta

3 oz diced chicken breast

1 large egg

1 large egg white

1 tbsp grated parmesan cheese

0.25 tsp black pepper

0.13 tsp sea salt

1 cup baby spinach

0.25 cup water

PREPARATION

• 1

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

• 2

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

• 3

  Add the diced chicken breast to the skillet with the pancetta and cook for 5-6 minutes until golden brown and cooked through.

• 4

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

• 5

  Reserve 0.25 cup of the starchy pasta water, then drain the spaghetti.

• 6

  Add the hot pasta and baby spinach to the skillet with the chicken and pancetta, tossing for 30 seconds until the spinach just begins to wilt.

• 7

  Remove the skillet from the heat entirely; this is crucial to prevent the eggs from scrambling.

• 8

  Quickly pour in the egg mixture and the reserved pasta water, tossing the noodles constantly for 1-2 minutes until a silky, creamy sauce forms.

• 9

  Season with sea salt and serve immediately while hot.