NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole wheat spaghetti

3 oz chicken breast

1 oz pancetta

1 large egg

0.25 cup egg whites

1 tbsp parmesan cheese

1 clove garlic

0.25 tsp black pepper

0.25 tsp sea salt

PREPARATION

• 1

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

• 2

  While pasta cooks, dice the chicken breast into bite-sized pieces and season with a pinch of sea salt.

• 3

  In a large skillet over medium heat, cook the pancetta until crispy, then remove and set aside on a paper towel, leaving the rendered fat in the pan.

• 4

  Add the diced chicken to the same skillet and sear until golden brown and cooked through, then add the minced garlic for the last 30 seconds of cooking.

• 5

  In a small bowl, whisk together the large egg, egg whites, grated parmesan cheese, and black pepper until well combined.

• 6

  Reserve 0.25 cup of the hot pasta water, then drain the spaghetti.

• 7

  Turn off the heat in the skillet. Add the hot pasta to the chicken and garlic, tossing to combine.

• 8

  Slowly pour the egg mixture over the pasta while stirring constantly to create a creamy sauce without scrambling the eggs.

• 9

  Add reserved pasta water 1 tablespoon at a time if needed to reach your desired consistency, then fold in the crispy pancetta and serve immediately.