NUTRITION

SERVINGS

INGREDIENTS

1 oz dry spaghetti

0.25 oz diced pancetta

3 oz cooked chicken breast

1 large egg

2 large egg whites

0.5 tbsp Pecorino Romano cheese

0.5 tbsp Parmesan cheese

0.5 tsp black pepper

0.25 tsp sea salt

1 cup baby spinach

PREPARATION

• 1

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

• 2

  While the pasta cooks, place the diced pancetta in a cold skillet and turn the heat to medium, cooking until the fat renders and the pancetta is 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

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

• 5

  Add the sliced cooked chicken and baby spinach to the skillet with the pancetta, stirring for 1 minute until the spinach just begins to wilt.

• 6

  Turn off the heat entirely and add the hot spaghetti to the skillet, tossing to combine with the pancetta and chicken.

• 7

  Slowly pour the egg mixture over the pasta while tossing constantly with tongs; the residual heat will cook the eggs into a creamy sauce without scrambling them.

• 8

  Add the reserved pasta water 1 tablespoon at a time if needed to reach a silky consistency, and serve immediately with an extra crack of black pepper.