NUTRITION

SERVINGS

INGREDIENTS

1 oz whole wheat spaghetti

1 oz pancetta

3.5 oz chicken breast

1 large egg

1 large egg yolk

0.5 oz Pecorino Romano cheese

1 cup baby spinach

0.25 tsp black pepper

0.25 tsp sea salt

PREPARATION

• 1

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

• 2

  While the pasta cooks, dice the chicken breast and pancetta into small, uniform pieces.

• 3

  Sauté the pancetta in a large skillet over medium heat until crispy, then add the chicken and cook until golden and cooked through.

• 4

  In a small bowl, whisk together the whole egg, egg yolk, and grated Pecorino Romano cheese until the mixture is smooth.

• 5

  Reserve 0.25 cup of the starchy pasta water, then drain the spaghetti and add it to the skillet with the meats, tossing in the baby spinach until just wilted.

• 6

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

• 7

  Season the dish with freshly cracked black pepper and sea salt before serving immediately.