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 cup baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cook the whole wheat spaghetti in a large pot of boiling salted water until al dente according to package directions.

• 2

  Whisk the egg, grated parmesan cheese, and black pepper in a small bowl until the mixture is completely smooth.

• 3

  Sauté the diced pancetta in a large skillet over medium heat until it is golden and the fat has rendered.

• 4

  Add the finely diced chicken breast to the skillet and cook until the meat is browned and fully cooked through.

• 5

  Stir in the minced garlic and baby spinach, cooking for one minute until the greens are just wilted.

• 6

  Reserve 0.25 cup of the starchy pasta water before draining the noodles.

• 7

  Add the drained pasta to the skillet and remove the pan from the heat to avoid overcooking the egg base.

• 8

  Pour the egg mixture and reserved pasta water over the noodles, tossing quickly to create a silky coating.

• 9

  Season with sea salt and serve immediately while the texture is at its creamiest.