NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole wheat spaghetti

4 oz chicken breast

1 oz pancetta

1 large egg

1 tbsp parmesan cheese

0.25 tsp black pepper

0.25 tsp sea salt

1 tsp olive oil

1 tbsp 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 bite-sized pieces and season with a pinch of salt and pepper.

• 3

  Heat olive oil in a large skillet over medium heat; add the pancetta and cook until crispy, then remove and set aside on a paper towel.

• 4

  In the same skillet, add the chicken pieces and sauté until golden brown and cooked through, approximately 5-7 minutes.

• 5

  In a small bowl, whisk together the egg, grated parmesan cheese, and black pepper 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 with the chicken. Add the hot pasta and crispy pancetta to the pan, tossing to combine.

• 8

  Slowly pour the egg mixture over the pasta while tossing constantly; the residual heat will create a creamy sauce without scrambling the eggs.

• 9

  Add a splash of the reserved pasta water if needed to reach your desired consistency, then garnish with fresh parsley and serve immediately.