Ingredients:

  • 1 lb spaghetti
  • 1 lb chicken breast, cut into 1-inch cubes
  • 6 oz smoked turkey, diced small
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp cracked black pepper
  • 3 large egg yolks
  • 1 cup Pecorino Romano or Parmesan cheese, freshly grated
  • 1 cup reserved pasta water

Instructions:

  1. Bring a large pot of salted water to a boil, add the spaghetti, and cook for 1 minute less than the package directions until al dente.
  2. Before draining the pasta, scoop out 1 cup of the cloudy pasta water and set it aside; drain the remaining pasta.
  3. Heat olive oil in a 12-inch skillet over medium-high heat.
  4. Add the diced smoked turkey to the skillet and sauté until the edges are crisp and browned.
  5. Add the cubed chicken breast to the pan and sear until the exterior is golden and the internal temperature reaches 165°F (74°C).
  6. Stir in the minced garlic and cracked black pepper for the final 60 seconds until fragrant.
  7. In a small mixing bowl, whisk together the egg yolks and grated cheese until a thick paste forms.
  8. Turn the skillet heat to low and transfer the drained pasta directly into the pan with the chicken and turkey, tossing to coat in the fats.
  9. Remove the pan from the heat entirely to prevent the eggs from curdling.
  10. Quickly pour in the egg and cheese mixture while slowly drizzling in the reserved pasta water, tossing vigorously with tongs until the sauce becomes a glossy, velvety coating.