NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Fettuccine pasta

3 oz Chicken breast

0.5 oz Pancetta

1 large Egg

1 tbsp Pecorino Romano cheese

1 tsp Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Parsley

PREPARATION

• 1

  Boil salted water and cook fettuccine until al dente, reserving 1/4 cup of pasta water.

• 2

  In a skillet over medium heat, crisp the diced pancetta until golden and fat is rendered.

• 3

  Add sliced chicken breast to the skillet, seasoning with salt and pepper, and cook until browned and internal temperature reaches 165°F.

• 4

  In a small bowl, whisk the egg and Pecorino Romano cheese until well combined.

• 5

  Reduce heat to low, add minced garlic to the skillet for 30 seconds, then toss in the cooked pasta.

• 6

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

• 7

  Garnish with fresh parsley and extra black pepper before serving.