NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken breast

0.5 oz Pancetta

2 oz Chickpea spaghetti

1 large Egg

1 tbsp Parmesan cheese

1 cup Zucchini noodles

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a pot of water to a boil and cook the chickpea spaghetti until al dente, reserving 0.25 cup of the cooking water before draining.

• 2

  Place the diced pancetta in a cold skillet and turn the heat to medium, cooking until the fat has rendered 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 and cooked through.

• 4

  Stir in the minced garlic and zucchini noodles, cooking for 2 minutes until the zucchini is slightly softened but still firm.

• 5

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

• 6

  Remove the skillet from the heat, add the cooked pasta, and quickly pour in the egg mixture while tossing constantly to create a creamy sauce.

• 7

  Gradually add the reserved pasta water one tablespoon at a time until the sauce reaches a smooth, velvety consistency.