NUTRITION

SERVINGS

INGREDIENTS

2 oz whole wheat spaghetti

1 oz pancetta

3 oz chicken breast

1 large egg

2 large egg whites

1 tbsp parmesan cheese

1 clove garlic

0.25 tsp black pepper

0.25 tsp sea salt

1 tsp 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 mince the garlic.

• 3

  In a large skillet over medium heat, sauté the diced pancetta until the fat renders and the meat becomes crispy.

• 4

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

• 5

  In a small bowl, whisk together the whole egg, egg whites, and grated parmesan cheese 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 minced garlic, stirring for 30 seconds until fragrant.

• 8

  Add the hot pasta to the skillet with the chicken and pancetta, tossing to combine the ingredients.

• 9

  Slowly pour the egg and cheese mixture over the pasta while tossing constantly; the residual heat will create a creamy sauce without scrambling the eggs.

• 10

  Thin the sauce with a splash of reserved pasta water if needed, then season with sea salt and black pepper and garnish with fresh parsley.