Ingredients:

  • 1 lb fettuccine or spaghetti
  • 3 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1.5 cups freshly grated Pecorino Romano or Parmesan cheese
  • 1 tbsp freshly cracked black pepper
  • 1 cup reserved starchy pasta water
  • 1 lb boneless skinless chicken breast, cut into 1-inch pieces
  • 6 oz pancetta or thick-cut bacon, diced
  • 2 cloves garlic, smashed
  • 1 tbsp extra virgin olive oil
  • 1 tsp salt for seasoning

Instructions:

  1. Boil a large pot of heavily salted water. Cook the fettuccine until al dente, usually 1–2 minutes less than package directions. Reserve 1 cup of starchy pasta water before draining.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt, and sear until golden and cooked through (5-6 minutes). Remove chicken and set aside.
  3. In the same skillet, cook the diced pancetta or bacon until crispy. Add the smashed garlic for aroma during the last 2 minutes, then remove the garlic and turn off the heat.
  4. In a medium bowl, whisk together the 3 whole eggs, 2 yolks, grated cheese, and black pepper to form a thick paste.
  5. Add the hot pasta and cooked chicken back into the skillet with the pancetta. While the pan is off the heat, pour the egg and cheese mixture over the pasta. Toss vigorously with tongs, adding splashes of reserved pasta water as needed to create a creamy, glossy emulsion.