NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole wheat spaghetti

4 oz chicken breast

0.5 oz pancetta

1 large egg

1 tbsp parmesan cheese

1 clove garlic

0.25 tsp black pepper

0.25 tsp sea salt

1 tsp fresh parsley

PREPARATION

• 1

  Boil the spaghetti in a pot of salted water until al dente, ensuring you reserve 1/4 cup of the pasta water before draining.

• 2

  In a large skillet over medium heat, cook the diced pancetta until it becomes crispy and golden, then remove it with a slotted spoon and set aside.

• 3

  Add the diced chicken breast to the same skillet and sauté in the pancetta fat until cooked through and lightly browned on all sides.

• 4

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

• 5

  Turn off the heat in the skillet, add the minced garlic and cooked pasta, tossing quickly to coat the strands in the residual heat.

• 6

  Slowly pour the egg mixture and the reserved pasta water into the skillet, tossing constantly for 1-2 minutes until a creamy sauce forms without scrambling the egg.

• 7

  Stir the crispy pancetta back into the pasta and garnish with fresh parsley before serving immediately.