NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole wheat spaghetti

0.5 oz pancetta

4 oz chicken breast

1 large egg

1 tbsp Pecorino Romano cheese

1 clove garlic

0.25 tsp black pepper

0.25 tsp sea salt

1 tbsp fresh parsley

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, finely dice the chicken breast and pancetta into small, uniform pieces.

• 3

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

• 4

  Heat a large skillet over medium heat and sauté the pancetta and chicken until the chicken is cooked through and the pancetta is crisp.

• 5

  Add the minced garlic to the skillet and cook for 30 seconds until fragrant, then remove the skillet from the heat.

• 6

  Reserve 0.25 cup of pasta water, then drain the spaghetti and add it to the skillet with the meat.

• 7

  Quickly whisk a tablespoon of hot pasta water into the egg mixture to temper it, then pour the mixture over the pasta.

• 8

  Toss vigorously off the heat until the sauce becomes creamy and coats the pasta, adding more pasta water if needed to reach the desired consistency.

• 9

  Season with black pepper and garnish with fresh parsley before serving immediately.