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Chicken Carbonara on a plate
Andre Lewis

Chicken Carbonara

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 8 oz dry spaghetti
  • 1 tbsp fine salt for pasta water
  • 3 oz pancetta diced
  • 1 lb boneless skinless chicken breast cut into thin 1/2-inch strips
  • 1/4 tsp fine salt for chicken
  • 1/2 tsp black pepper divided
  • 2 large pasteurized eggs
  • 2 large pasteurized egg yolks
  • 1/4 cup finely grated Pecorino Romano
  • 1/4 cup finely grated Parmesan

Method
 

  1. Whisk eggs, yolks, cheeses, and 1/4 teaspoon pepper. Cook spaghetti with tablespoon salt until just tender; reserve 1 cup hot water and drain.
  2. Meanwhile, brown pancetta in large skillet over medium 5 to 6 minutes. Plate; leave about 1 tablespoon drippings.
  3. Season chicken with its salt and remaining pepper; cook in drippings 5 to 7 minutes to at least 165°F. Remove skillet from heat; add hot pasta and pancetta.
  4. Gradually whisk 1/4 cup hot water into egg mixture. Pour over pasta; toss continuously. Use very low heat only as needed, stirring and adding water by tablespoon until silky and 160°F without boiling.
  5. Immediately divide among warm bowls to keep egg sauce smooth around chicken and pasta.