NUTRITION

SERVINGS

INGREDIENTS

1.5 oz spaghetti

4 oz chicken breast

0.5 oz pancetta

1 large egg

1 tbsp parmesan cheese

1 cup baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the spaghetti until al dente.

• 2

  While the pasta cooks, sauté the diced pancetta in a large skillet over medium heat until it begins to crisp and render its fat.

• 3

  Add the diced chicken breast and minced garlic 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 egg, grated parmesan cheese, and black pepper until well combined.

• 5

  Reserve 1/4 cup of the starchy pasta water, then drain the spaghetti and add it directly to the skillet with the chicken and pancetta.

• 6

  Turn off the heat and quickly stir in the egg mixture and reserved pasta water, tossing constantly to create a creamy sauce without scrambling the eggs.

• 7

  Fold in the baby spinach until just wilted and serve immediately with an extra crack of black pepper.