Ingredients

• 1 guinea hen (about 2 lbs)
• 1 grapefruit
• 2 eggs
• 8 oz spaghetti
• salt and pepper to taste

Directions

1. In a large pot, bring salted water to a boil. Cook spaghetti according to package instructions until al dente.
2. While the spaghetti is cooking, preheat your grill or stovetop grill pan over medium heat.
3. While the grill is heating up, juice and zest the grapefruit. Set aside the juice and zest separately.
4. In a small bowl, whisk together 2 tablespoons of grapefruit juice, 2 tablespoons of grapefruit zest, 1 tablespoon of olive oil, salt, and pepper. This will be your marinade for the guinea hen.
5. Rub the guinea hen with the marinade mixture and let it sit for 10 minutes to absorb the flavors.
6. Place the marinated guinea hen on the grill and cook for about 6-8 minutes per side until cooked through or until internal temperature reaches 165°F. Remove from heat and let it rest for a few minutes before slicing.
7. While the guinea hen is resting, drain the cooked spaghetti and return it to the pot. Beat two eggs in a small bowl and then pour them into the pot with hot spaghetti. Toss until well coated.
8. Squeeze some grapefruit juice over the cooked spaghetti and season with salt and pepper to taste.
9. To serve, divide citrus-infused spaghetti between two plates. Slice grilled guinea hen and place on top of each plate of spaghetti. Garnish with additional grapefruit zest if desired.

Optional

• For added flavor, you can add some chopped fresh herbs like parsley or basil to the citrus-infused spaghetti before serving.