NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole wheat spaghetti

4 oz chicken breast

0.5 oz pancetta

1 large egg

1 tbsp Pecorino Romano cheese

1 cup baby spinach

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, reserving 1/4 cup of the starchy pasta water.

• 2

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

• 3

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

• 4

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

• 5

  Add the cooked pasta and baby spinach to the skillet with the chicken and pancetta, tossing until the spinach begins to wilt.

• 6

  Remove the skillet from the heat and quickly stir in the egg mixture and reserved pasta water, tossing constantly to create a silky, creamy sauce without scrambling the eggs.

• 7

  Season the dish with sea salt and a generous amount of freshly cracked black pepper before serving.