NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole wheat spaghetti

3 oz chicken breast

0.75 oz pancetta

1 large egg

1 large egg yolk

1 tbsp Pecorino Romano cheese

0.25 tsp black pepper

0.25 tsp sea salt

1 tsp extra virgin olive oil

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 pasta cooks, heat olive oil in a skillet over medium heat and sauté the diced chicken breast until golden and cooked through.

• 3

  Add the pancetta to the skillet with the chicken and cook until the pancetta is crispy and rendered.

• 4

  In a small bowl, whisk together the whole egg, egg yolk, grated Pecorino Romano, and cracked black pepper until smooth.

• 5

  Reserve 0.25 cup of the starchy pasta water, then drain the spaghetti.

• 6

  Turn off the heat under the skillet, add the pasta to the chicken and pancetta, and toss to combine.

• 7

  Quickly whisk 2 tablespoons of the hot pasta water into the egg mixture to temper it, then pour the mixture over the pasta.

• 8

  Toss vigorously for 1-2 minutes until the sauce thickens into a creamy glaze, adding more pasta water if needed.

• 9

  Season with sea salt and garnish with fresh parsley before serving immediately.