NUTRITION

SERVINGS

INGREDIENTS

1 oz Whole wheat spaghetti

4 oz Boneless skinless chicken breast

1 oz Diced pancetta

1 large Egg

1 tbsp Grated Pecorino Romano cheese

0.25 tsp Freshly cracked black pepper

0.13 tsp Sea salt

1 cup Fresh baby spinach

1 clove Garlic

PREPARATION

• 1

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

• 2

  Season the chicken breast with sea salt and grill or pan-sear in a separate non-stick skillet until cooked through, then slice into thin strips.

• 3

  In a large skillet over medium heat, cook the diced pancetta until it becomes golden and crispy.

• 4

  Add the minced garlic to the skillet with the pancetta and sauté for 30 seconds, then stir in the fresh baby spinach until just wilted.

• 5

  In a small bowl, whisk together the egg, grated Pecorino Romano, and freshly cracked black pepper until well combined.

• 6

  Reserve 0.25 cup of pasta water, then drain the spaghetti and add it to the skillet with the pancetta, spinach, and sliced chicken.

• 7

  Remove the skillet from the heat entirely and quickly pour in the egg mixture, tossing constantly to create a silky sauce without scrambling the eggs.

• 8

  Add a splash of the reserved pasta water if needed to adjust the creaminess and serve immediately.