Ingredients:

  • 2 Boneless, Skinless Chicken Breasts (about 1.5 lb), cut into 1-inch cubes
  • 1 Tbsp Olive Oil
  • Salt and Black Pepper, To taste
  • 1 lb Dried Spaghetti or Bucatini
  • 6 oz Pancetta or Guanciale, diced small
  • 4 Large Egg Yolks, at room temperature
  • 1 Large Whole Egg, at room temperature
  • 1 cup Freshly Grated Pecorino Romano Cheese, packed
  • 2 tsp Freshly Ground Black Pepper

Instructions:

  1. Prep the Ingredients: Cube the chicken. Dice the pancetta. Grate the cheese and whisk it thoroughly with the egg yolks, whole egg, and the majority of the black pepper in a medium bowl. Set this egg mixture aside.
  2. Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Season the chicken well and sauté for 5–7 minutes until cooked through (internal temp 165°F / 74°C) and golden brown. Remove the chicken and set it aside, leaving any residual fat in the pan.
  3. Render the Pancetta: Reduce the heat to medium-low. Add the diced pancetta to the same skillet. Cook gently, stirring occasionally, until the fat is fully rendered and the pancetta is crispy (about 8–10 minutes).
  4. Keep the Fat Warm: Once crispy, turn off the heat but leave the pancetta and the rendered fat in the pan. This warm fat is crucial for the emulsion.
  5. Cook the Pasta: Meanwhile, bring a large pot of generously salted water to a rolling boil. Add the pasta and cook until al dente (usually 1 minute less than package directions).
  6. Reserve the Water: Before draining the pasta, use a mug or ladle to reserve at least 1 cup (240 ml) of the starchy pasta water. Drain the pasta immediately.
  7. Transfer and Coat: Quickly transfer the hot, drained pasta directly into the skillet with the pancetta and fat. Toss vigorously with tongs to coat the pasta strands in the fat.
  8. Introduce the Chicken: Add the cooked chicken back into the skillet and toss to combine.
  9. Emulsify OFF THE HEAT: Crucially, ensure the skillet is off the hob. Slowly pour the egg/cheese mixture over the hot pasta and chicken, tossing continuously and rapidly with tongs. The heat from the pasta and the residual heat from the skillet will gently cook the eggs into a sauce.
  10. Adjust Consistency: If the sauce looks too thick or claggy, slowly add the reserved hot pasta water, a splash at a time, tossing all the while, until the sauce coats the pasta beautifully and achieves a creamy, glossy consistency.
  11. Final Seasoning: Serve immediately, garnishing each bowl with a final grind of black pepper and an extra sprinkle of Pecorino Romano.