NUTRITION

SERVINGS

INGREDIENTS

1.25 oz Whole wheat spaghetti

0.5 oz Pancetta

4 oz Chicken breast

1 large Egg

1 large Egg white

1 tbsp Parmesan cheese

0.25 tsp Black pepper

0.25 tsp Sea salt

1 cup Baby spinach

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat spaghetti until al dente, reserving 0.25 cup of pasta water before draining.

• 2

  While the pasta cooks, sauté the diced pancetta in a large non-stick skillet over medium heat until crispy.

• 3

  Add the diced chicken breast to the skillet with the pancetta and cook until the chicken is golden brown and cooked through.

• 4

  In a small bowl, whisk together the whole egg, egg white, and grated parmesan cheese until the mixture is smooth.

• 5

  Remove the skillet from the heat and add the cooked pasta, tossing it with the pancetta and chicken.

• 6

  Quickly pour the egg mixture over the pasta while tossing continuously, adding a splash of the reserved pasta water to create a silky, creamy sauce without scrambling the eggs.

• 7

  Fold in the baby spinach until it is just wilted from the residual heat of the pasta.

• 8

  Season with sea salt and plenty of black pepper before serving immediately in a warm bowl.