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In a large bowl, mix together egg yolks, parmesan, lemon juice and zest and black pepper.
Bring a large saucepan of salted water to boil and cook spaghetti until al dente. When draining, reserve a decent amount of pasta water.
Cover and bash chicken breast, then season with salt and pepper, to taste, before coating in plain flour. Heat olive oil in a large pan, add garlic clove and sear chicken breast, on medium heat for 3-4 mins on each side, until golden, then transfer to a baking tray and chuck in the oven on 190°C/ 365°F, for 5-10 mins, until cooked through. Remove and discard garlic clove.
When spaghetti is nearly ready, chuck a ladle of pasta water into same pan, reduce heat to low and swirl around before adding spaghetti and lemon-parmesan mixture. Toss to combine, gradually add ladles of pasta water and cook and toss on low until sauce emulsifies, then you are ready to serve.
Slice chicken breast and serve on top. Garnish with grated parmesan and lemon zest.
Nutritional Info
Per serving:
Cals – 657
Carbs – 57g
Protein – 57g
Fat – 21g
Ingredients
Serves 2
- 3 egg yolks.
- 50g of parmesan.
- Juice of 1 lemon, plus zest.
- Salt and freshly ground black pepper.
- Tbsp of reduced-fat creme fraiche.
- 150g of spaghetti.
- 2 small-medium chicken breasts.
- Tbsp of plain flour.
- 1/2 tbsp of extra Virgin olive oil, for frying.
- 1 clove of garlic.
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