NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Whole wheat spaghetti

4 oz Boneless skinless chicken breast

0.75 oz Diced pancetta

1 large Pasture-raised egg

1 tbsp Grated parmesan cheese

1 cup Baby spinach

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Add the diced chicken breast and minced garlic to the skillet with the pancetta, cooking until the chicken is browned and cooked through.

• 4

  In a small bowl, whisk together the pasture-raised egg and grated parmesan cheese until the mixture is smooth and well combined.

• 5

  Reserve 0.25 cup of pasta water, then drain the spaghetti and add it to the skillet along with the baby spinach, tossing until the spinach wilts.

• 6

  Remove the skillet from the heat and quickly stir in the egg and cheese mixture, adding reserved pasta water as needed to create a silky, creamy sauce.

• 7

  Season the carbonara with sea salt and black pepper before serving immediately in a warm bowl.