Ingredients:

  • 12 oz spaghetti
  • 1 lb chicken breast, sliced into thin strips
  • 4 oz pancetta, diced
  • 1 tbsp extra virgin olive oil
  • 3 large egg yolks
  • 1 large whole egg
  • 1.5 cups freshly grated Pecorino Romano cheese
  • 2 tbsp heavy cream
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, finely chopped
  • 0.5 tsp salt
  • 1 tsp freshly cracked black pepper

Instructions:

  1. Fill a large pot with water and a generous pinch of salt. Bring to a rolling boil.
  2. Add 12 oz spaghetti. Cook for about 8-9 minutes until slightly firm to the bite (al dente).
  3. In a metal bowl, combine 3 yolks, 1 whole egg, 1.5 cups Pecorino, 2 tbsp heavy cream, and 1 tsp black pepper. Whisk until it forms a thick, pale yellow paste.
  4. Heat 1 tbsp olive oil in your skillet over medium high heat. Add 1 lb chicken strips and 0.5 tsp salt. Sauté 4-5 minutes until golden and cooked through. Remove chicken and set aside.
  5. In the same skillet, add 4 oz diced pancetta. Cook 5-6 minutes until the fat is translucent and the edges are crispy.
  6. Add 2 cloves minced garlic to the pancetta. Sauté for exactly 30 seconds until the fragrance is sharp and sweet, but don't let it brown.
  7. Before draining the pasta, scoop out 1 cup of starchy pasta water.
  8. Turn off the heat under the skillet. Add the drained spaghetti and the cooked chicken into the skillet with the pancetta and fat. Toss to coat.
  9. Slowly whisk 2 tbsp of the hot pasta water into your egg and cheese mixture.
  10. Pour the egg mixture over the pasta. Toss vigorously with tongs, adding splashes of pasta water as needed, until the sauce transforms into a glossy, velvety coat.