NUTRITION

SERVINGS

INGREDIENTS

1.5 oz spaghetti

0.75 oz pancetta

4 oz chicken breast

1 large egg

0.5 oz parmesan cheese

0.25 tsp black pepper

0.25 tsp sea salt

1 tsp olive oil

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package directions.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium heat and sauté the diced chicken breast until golden and cooked through.

• 3

  Add the pancetta to the skillet with the chicken and continue cooking until the pancetta is crispy and the fat has rendered.

• 4

  In a small mixing bowl, whisk together the egg, grated parmesan cheese, and black pepper until the mixture is smooth.

• 5

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

• 6

  Remove the skillet from the heat and quickly pour in the egg and cheese mixture along with the reserved pasta water.

• 7

  Toss the pasta vigorously and constantly for 1-2 minutes to allow the residual heat to cook the egg into a creamy, velvety sauce without scrambling it.

• 8

  Garnish with chopped fresh parsley and an extra crack of black pepper before serving immediately.