Description
A rich and creamy pasta dish combining tender chicken, crispy pancetta, and a velvety parmesan-egg sauce—comfort food perfection made in one skillet.
Ingredients
- 2 chicken breasts, cubed
- 4 oz pancetta or bacon, diced
- 12 oz spaghetti
- 3 egg yolks
- 3/4 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 2 tbsp olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish (optional)
Instructions
- Cook spaghetti in salted boiling water until al dente. Reserve 1 cup of pasta water and drain the rest.
- In a large skillet, heat olive oil over medium. Add pancetta and cook until crispy. Remove with slotted spoon.
- In the same skillet, cook chicken cubes with a pinch of salt until golden and cooked through. Add garlic and sauté 30 seconds more. Turn off heat.
- In a bowl, whisk together egg yolks, Parmesan, and black pepper.
- Add drained pasta and pancetta back into the skillet. Remove from heat. Pour in egg-parmesan mixture, tossing quickly to coat the pasta and cook the eggs gently. Add reserved pasta water a little at a time until the sauce is creamy and glossy.
- Serve immediately, garnished with parsley, more Parmesan, and black pepper.
Notes
- Use chicken thighs for a juicier option.
- Peas or sautéed mushrooms make tasty veggie additions.
- If concerned about raw eggs, use pasteurized eggs.
- Reheat gently with a splash of milk or water to maintain sauce texture.
