NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Whole wheat spaghetti

0.5 oz Diced pancetta

4 oz Chicken breast

1 large Egg

1 tbsp Grated parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Baby spinach

PREPARATION

• 1

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

• 2

  In a large skillet over medium heat, sauté the diced pancetta until the fat renders and it becomes crispy and golden.

• 3

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

• 4

  While the chicken cooks, whisk the egg and grated parmesan cheese together in a small bowl until well combined.

• 5

  Turn off the heat and add the cooked pasta and baby spinach to the skillet, tossing until the spinach is just wilted from the residual heat.

• 6

  Slowly pour the egg mixture and the reserved pasta water into the skillet, tossing vigorously and constantly to create a creamy, emulsified sauce without scrambling the eggs.

• 7

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