Ingredients:

  • 1 pound (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon (15ml) olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 large eggs
  • 1 cup (120g) grated Parmesan cheese, plus extra for serving
  • 1/4 cup (60ml) heavy cream (double cream if you’re feeling fancy)
  • 1/2 teaspoon freshly ground black pepper
  • Pinch of salt (adjust to taste)
  • 2 cloves garlic, minced
  • 1 pound (450g) spaghetti (or other long pasta like linguine or fettuccine)
  • 1/2 cup (120ml) reserved pasta water
  • Fresh parsley, chopped (optional)
  • Extra Parmesan cheese (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining. Drain pasta and set aside.
  2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add chicken, salt, and pepper. Sauté until chicken is cooked through and lightly browned (internal temperature of 165°F/74°C). Add garlic and sauté for another minute until fragrant.
  3. In a mixing bowl, whisk together eggs, Parmesan cheese, heavy cream, black pepper, and salt.
  4. Add the cooked pasta to the skillet with the chicken. Pour the sauce over the pasta and chicken. Toss quickly and constantly to coat the pasta, using the residual heat to gently cook the eggs. Add reserved pasta water, a little at a time, to adjust the sauce consistency until it is creamy and clings to the pasta.
  5. Serve immediately, garnished with fresh parsley and extra Parmesan cheese, if desired.