NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole wheat spaghetti

4 oz chicken breast

0.5 oz pancetta

1 large egg

1 tbsp parmesan cheese

1 clove garlic

0.25 tsp black pepper

0.13 tsp sea salt

1 tbsp fresh parsley

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, whisk the egg, grated parmesan, and black pepper in a small bowl until well combined.

• 3

  In a non-stick skillet over medium heat, cook the diced pancetta until crispy, then remove and set aside on a paper towel.

• 4

  In the same skillet, add the diced chicken breast and minced garlic, sautéing until the chicken is golden brown and cooked through.

• 5

  Turn off the heat and add the cooked pasta and crispy pancetta to the skillet with the chicken.

• 6

  Quickly pour the egg and cheese mixture over the pasta, tossing constantly with tongs to create a smooth, creamy sauce using the residual heat.

• 7

  Add a splash of the reserved pasta water if needed to reach your desired velvety consistency.

• 8

  Garnish with fresh chopped parsley and serve immediately while hot.