NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole wheat spaghetti

1 oz pancetta

4 oz chicken breast

1 large egg

1 tbsp Pecorino Romano cheese

0.25 tsp black pepper

0.25 tsp sea salt

1 cup baby spinach

1 tsp minced garlic

PREPARATION

• 1

  Bring a large pot of water to a boil, add sea salt, and cook the whole wheat spaghetti according to package directions until al dente.

• 2

  While the pasta cooks, dice the pancetta and chicken breast into bite-sized pieces.

• 3

  In a large skillet over medium heat, sauté the pancetta until the fat renders and it becomes crispy, then remove with a slotted spoon and drain on a paper towel.

• 4

  In the same skillet, add the chicken breast and minced garlic, cooking until the chicken is golden brown and cooked through.

• 5

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

• 6

  Reserve 0.25 cup of the starchy pasta water, then drain the spaghetti and add it directly to the skillet with the chicken and baby spinach.

• 7

  Remove the skillet from the heat immediately to prevent the eggs from scrambling.

• 8

  Pour the egg mixture over the pasta, adding the reserved pasta water a tablespoon at a time while tossing vigorously until a smooth, creamy sauce forms.

• 9

  Fold in the crispy pancetta and serve immediately while hot.