NUTRITION

SERVINGS

INGREDIENTS

2 oz whole wheat spaghetti

4 oz chicken breast

0.5 oz pancetta

1 whole large egg

1 tbsp parmesan cheese

0.25 tsp sea salt

0.5 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

  In a non-stick skillet over medium heat, cook the pancetta until the fat renders and it becomes crispy.

• 4

  Add the diced chicken to the skillet with the pancetta and sauté until the chicken is cooked through and golden brown.

• 5

  In a small bowl, whisk the egg with the parmesan cheese and black pepper until well combined.

• 6

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

• 7

  Turn off the heat under the skillet and add the hot pasta directly to the chicken and pancetta mixture.

• 8

  Quickly pour the egg mixture over the pasta, tossing constantly with tongs to create a creamy sauce without scrambling the eggs.

• 9

  Add a splash of the reserved pasta water if needed to reach a velvety consistency.

• 10

  Garnish with sea salt and fresh parsley before serving immediately.