NUTRITION

SERVINGS

INGREDIENTS

1.5 oz dry spaghetti

4 oz chicken breast

0.5 oz pancetta

1 large egg

1 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

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 it reaches an al dente texture.

• 2

  While the pasta cooks, heat the olive oil in a skillet over medium heat and sauté the diced pancetta until it is golden and crispy.

• 3

  Add the cubed chicken breast to the skillet with the pancetta and cook until the chicken is browned and fully cooked through.

• 4

  In a small bowl, whisk together the egg, grated parmesan, 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 directly into the skillet with the chicken and pancetta.

• 6

  Remove the skillet from the heat and quickly stir in the egg mixture and the reserved pasta water, tossing constantly to create a creamy, emulsified sauce without scrambling the eggs.

• 7

  Season with sea salt and garnish with chopped fresh parsley before serving immediately.