Ingredients:

  • 1 lb spaghetti or bucatini
  • 2 large chicken breasts (approx. 500g), thinly sliced into strips
  • 5 oz guanciale or thick-cut pancetta, diced
  • 1 tbsp extra virgin olive oil
  • 3 large egg yolks
  • 1 large whole egg
  • 1.5 cups (120g) Pecorino Romano cheese, finely grated
  • 2 tsp freshly cracked black pepper
  • 1 tsp sea salt (for pasta water)

Instructions:

  1. Place the 5 oz diced guanciale and 1 tbsp olive oil in a cold skillet. Turn heat to medium and cook 8 minutes until the fat has rendered and the bits are golden and shatter crisp.
  2. Remove the pork with a slotted spoon, leaving the fat. Add the 500g chicken strips. Cook 5 minutes until the edges are caramelized and the meat is opaque.
  3. Boil pasta in salted water until 1-2 minutes before al dente. Reserve 1 cup of starchy pasta water before draining.
  4. Whisk egg yolks, whole egg, and grated cheese in a large bowl. Slowly whisk in a small amount of pasta water to temper the eggs.
  5. Toss hot pasta and chicken into the egg mixture, stirring vigorously to create a glossy sauce. Thin with reserved pasta water as needed.