NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea spaghetti

0.5 oz Pancetta

3 oz Chicken breast

1 large Egg

1 large Egg yolk

1 tbsp Parmesan cheese

0.25 tsp Black pepper

0.25 tsp Sea salt

1 cup Baby spinach

PREPARATION

• 1

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

• 2

  Reserve 0.25 cup of the starchy pasta water before draining the noodles.

• 3

  In a large skillet over medium heat, sauté the diced pancetta until it begins to crisp and release its oils.

• 4

  Add the diced chicken breast to the skillet with the pancetta and cook until golden brown and cooked through.

• 5

  In a small bowl, whisk together the whole egg, egg yolk, and grated parmesan cheese until smooth.

• 6

  Turn off the heat in the skillet and add the cooked pasta and baby spinach, tossing until the spinach just begins to wilt.

• 7

  Slowly whisk a tablespoon of the reserved warm pasta water into the egg mixture to temper it, preventing scrambling.

• 8

  Pour the egg mixture over the pasta and meat, tossing continuously for 1-2 minutes until the sauce becomes thick and creamy.

• 9

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