NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz whole wheat spaghetti

1 cup zucchini noodles

0.5 oz pancetta

1 large egg

0.5 tbsp parmesan cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat spaghetti until al dente, about 8-10 minutes.

• 2

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

• 3

  In a large skillet over medium heat, cook the diced pancetta until it becomes crispy and golden.

• 4

  Add the cubed chicken breast to the skillet with the pancetta fat and sear until the chicken is cooked through and lightly browned.

• 5

  Add the minced garlic and zucchini noodles to the skillet, sautéing for just 2 minutes until the zucchini is tender but not mushy.

• 6

  Drain the pasta, reserving 2 tablespoons of the cooking water, and add the pasta to the skillet with the chicken.

• 7

  Remove the skillet from the heat entirely to prevent the eggs from scrambling.

• 8

  Quickly stir in the egg mixture and the reserved pasta water, tossing everything continuously until a smooth, creamy sauce forms.

• 9

  Season with sea salt and serve immediately while the sauce is warm and glossy.