NUTRITION

SERVINGS

INGREDIENTS

2 oz whole wheat spaghetti

1 oz pancetta

3 oz grilled chicken breast

1 large egg

1 tbsp Pecorino Romano cheese

1 cup baby spinach

0.5 tsp black pepper

0.25 tsp sea salt

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 pancetta and place it in a cold skillet. Turn the heat to medium and cook until the fat renders and the pancetta is golden and crispy.

• 3

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

• 4

  Slice the pre-grilled chicken breast into thin strips and set aside.

• 5

  Just before the pasta is finished, reserve 0.25 cup of the starchy pasta water.

• 6

  Drain the pasta and immediately add it to the skillet with the pancetta, turning off the heat to ensure the eggs do not scramble.

• 7

  Quickly pour the egg and cheese mixture over the hot pasta, tossing constantly with tongs. Add a splash of the reserved pasta water as needed to create a creamy, emulsified sauce.

• 8

  Fold in the grilled chicken strips and baby spinach, allowing the residual heat to wilt the spinach and warm the chicken.

• 9

  Serve immediately in a warm bowl with an extra crack of black pepper.