NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Whole wheat spaghetti

1 oz Pancetta

3 oz Chicken breast

1 large egg

1 tbsp Parmesan cheese

1 cup Zucchini noodles

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat spaghetti until al dente.

• 2

  While pasta cooks, heat a large skillet over medium heat and sauté the diced pancetta until golden and crispy.

• 3

  Add the diced chicken breast to the skillet with the pancetta and cook until browned and cooked through.

• 4

  Stir in the minced garlic and cook for 30 seconds until fragrant, then add the zucchini noodles to the pan to soften slightly.

• 5

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

• 6

  Reserve 2 tablespoons of pasta water, then drain the spaghetti and add it to the skillet, tossing with the meats and zucchini.

• 7

  Remove the skillet from the heat immediately and pour in the egg mixture and reserved pasta water, stirring vigorously to create a creamy sauce without scrambling the eggs.

• 8

  Season with sea salt and plenty of black pepper before serving in a warm bowl.