NUTRITION

SERVINGS

INGREDIENTS

2 oz whole wheat spaghetti

0.5 oz pancetta

2 oz chicken breast

1 large egg

0.5 cup liquid egg whites

1 tbsp Pecorino Romano cheese

0.25 tsp black pepper

0.25 tsp sea salt

1 tsp 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, finely dice the chicken breast and pancetta.

• 3

  In a small skillet over medium heat, sauté the pancetta until it begins to crisp and release its fat.

• 4

  Add the diced chicken to the skillet with the pancetta and cook until the chicken is golden brown and cooked through, about 5-6 minutes.

• 5

  In a small bowl, whisk together the whole egg, liquid egg whites, Pecorino Romano cheese, and black pepper until well combined.

• 6

  Before draining the pasta, reserve about 0.25 cup of the starchy pasta water.

• 7

  Drain the pasta and immediately return it to the pot or the skillet with the meat, keeping the heat on the lowest setting.

• 8

  Quickly pour the egg mixture over the warm pasta while stirring constantly with tongs to create a creamy sauce without scrambling the eggs.

• 9

  If the sauce is too thick, add a tablespoon of the reserved pasta water at a time until the desired consistency is reached.

• 10

  Garnish with fresh parsley and serve immediately while hot.