NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Whole wheat spaghetti

4 oz Chicken breast

0.5 oz Pancetta

1 large egg

1 tbsp Pecorino Romano cheese

0.25 tsp Black pepper

0.25 tsp Sea salt

1 tsp Minced garlic

1 tbsp Chopped fresh parsley

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

  While the pasta cooks, dice the chicken breast into small bite-sized pieces and season lightly with sea salt and black pepper.

• 3

  In a large skillet over medium heat, cook the diced pancetta until crispy, then remove with a slotted spoon and set aside.

• 4

  In the same skillet with the rendered pancetta fat, add the chicken breast and cook until golden and cooked through, adding the minced garlic in the last minute.

• 5

  In a small bowl, whisk together the egg and Pecorino Romano cheese until well combined.

• 6

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

• 7

  Turn off the heat in the skillet, add the pasta and crispy pancetta back to the chicken, and toss to combine.

• 8

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

• 9

  Garnish with chopped fresh parsley and an extra crack of black pepper before serving.