NUTRITION

SERVINGS

INGREDIENTS

1.5 oz dry whole wheat spaghetti

0.75 oz pancetta

3 oz cooked chicken breast

1 large egg

0.25 cup liquid egg whites

1 tbsp grated parmesan cheese

1 clove garlic

0.25 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 until al dente.

• 2

  While the pasta cooks, finely dice the pancetta and mince the garlic clove.

• 3

  In a small bowl, whisk together the large egg, liquid egg whites, grated parmesan cheese, and black pepper until well combined.

• 4

  Heat a non-stick skillet over medium heat and sauté the pancetta until it becomes crispy and golden.

• 5

  Add the minced garlic and diced cooked chicken breast to the skillet, heating through for 1-2 minutes.

• 6

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

• 7

  Turn off the heat on the skillet and add the hot pasta, tossing it with the pancetta and chicken.

• 8

  Quickly pour the egg mixture over the pasta while tossing constantly to create a creamy sauce without scrambling the eggs.

• 9

  Add a splash of the reserved pasta water if needed to reach a velvety consistency and serve immediately.