NUTRITION

SERVINGS

INGREDIENTS

1 oz dry spaghetti

1 oz diced pancetta

3 oz cooked chicken breast

1 cup zucchini noodles

1 large egg

2 large egg whites

1 tbsp Pecorino Romano cheese

1 tbsp Parmesan cheese

0.25 tsp black pepper

0.13 tsp sea salt

1 tsp fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the spaghetti according to package directions until al dente.

• 2

  While the pasta cooks, sauté the diced pancetta in a large skillet over medium heat until golden and crispy.

• 3

  In a small bowl, whisk together the whole egg, egg whites, Pecorino Romano, Parmesan, and black pepper until well combined.

• 4

  Add the diced chicken and zucchini noodles to the skillet with the pancetta, sautéing for 2 minutes until the zucchini is slightly softened.

• 5

  Reserve 0.25 cup of pasta water, then drain the spaghetti and add it to the skillet, tossing to combine with the chicken and zucchini.

• 6

  Remove the skillet from the heat immediately and pour in the egg mixture, tossing vigorously to create a creamy sauce without scrambling the eggs.

• 7

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