NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole wheat spaghetti

1 oz pancetta

1 large egg

0.5 cup liquid egg whites

2 tbsp Pecorino Romano cheese

2 oz cooked chicken breast

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 spaghetti until al dente, about 8-10 minutes.

• 2

  While the pasta cooks, place the pancetta in a cold skillet and turn the heat to medium, cooking until the fat has rendered and the meat is crispy.

• 3

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

• 4

  Add the finely diced cooked chicken breast to the skillet with the pancetta just to warm through.

• 5

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

• 6

  Add the hot pasta directly to the skillet with the pancetta and chicken, tossing to coat in the rendered fat.

• 7

  Remove the skillet from the heat entirely to prevent the eggs from scrambling.

• 8

  Slowly pour the egg and cheese mixture over the pasta while tossing constantly, adding a splash of reserved pasta water as needed to create a smooth, creamy sauce.

• 9

  Serve immediately with an extra crack of black pepper.