NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 oz pancetta

1 oz whole wheat spaghetti

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

1 clove garlic

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat spaghetti until al dente, reserving 1/4 cup of the starchy pasta water.

• 2

  While pasta cooks, heat a large skillet over medium heat and sauté the diced pancetta until the fat renders and it becomes crispy.

• 3

  Add the diced chicken breast to the skillet with the pancetta and cook until golden brown and cooked through, about 5-6 minutes.

• 4

  Stir in the minced garlic and baby spinach, sautéing just until the spinach is wilted and the garlic is fragrant.

• 5

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

• 6

  Turn off the heat on the skillet and add the cooked pasta, tossing it with the chicken and pancetta mixture.

• 7

  Slowly pour the egg mixture over the pasta while tossing constantly, adding a splash of reserved pasta water as needed to create a creamy, glossy sauce without scrambling the eggs.

• 8

  Season with sea salt to taste and serve immediately while the sauce is warm and velvety.