NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 oz pancetta

1 large egg

1 large egg yolk

0.5 oz pecorino romano cheese

2 cups zucchini noodles

0.25 tsp black pepper

0.25 tsp sea salt

1 tsp garlic

PREPARATION

• 1

  In a small bowl, whisk the whole egg, egg yolk, and grated Pecorino Romano cheese together until smooth.

• 2

  Heat a large skillet over medium heat and add the diced pancetta, cooking until the fat renders and the meat is crispy.

• 3

  Add the diced chicken breast to the skillet with the pancetta, seasoning with sea salt and black pepper, and sauté until golden brown and cooked through.

• 4

  Stir in the minced garlic and cook for 30 seconds until fragrant.

• 5

  Add the zucchini noodles to the skillet, tossing for 1-2 minutes just until slightly softened but still al dente.

• 6

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

• 7

  Pour the egg and cheese mixture over the zucchini and meat, tossing vigorously to create a creamy, emulsified sauce.

• 8

  Serve immediately with an extra crack of black pepper.