NUTRITION

SERVINGS

INGREDIENTS

1.25 oz whole wheat spaghetti

3 oz chicken breast

1 oz pancetta

1 large egg

0.75 oz parmesan cheese

0.25 tsp black pepper

0.25 tsp sea salt

1 clove garlic

1 tsp olive oil

1 tbsp fresh parsley

PREPARATION

• 1

  Boil the whole wheat spaghetti in a pot of salted water until al dente, then reserve 0.25 cup of the starchy pasta water before draining.

• 2

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

• 3

  Add the diced chicken breast and minced garlic to the skillet, cooking until the chicken is browned and no longer pink inside.

• 4

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

• 5

  Remove the skillet from the heat, then add the cooked spaghetti and the reserved pasta water to the chicken and pancetta mixture.

• 6

  Quickly pour the egg and cheese mixture over the pasta, tossing vigorously to create a silky, creamy sauce that coats every strand without scrambling.

• 7

  Season the dish with sea salt and black pepper, then garnish with the chopped fresh parsley before serving immediately.