Ingredients:

  • 450g boneless, skinless chicken breast, cut into 1-inch pieces
  • 150g guanciale or thick-cut pancetta, diced
  • 400g spaghetti, bucatini, or rigatoni
  • 1 tbsp extra virgin olive oil
  • 3 large whole eggs, room temperature
  • 2 large egg yolks, room temperature
  • 75g freshly grated Pecorino Romano cheese
  • 1 tsp freshly cracked black pepper
  • 1 tsp salt (for pasta water)

Instructions:

  1. Bring a large pot of salted water to a boil. In a medium bowl, whisk the whole eggs, egg yolks, and grated Pecorino Romano until a thick paste forms. Whisk in the cracked black pepper. Add pasta to boiling water and cook until al dente.
  2. While pasta cooks, heat a large skillet over medium heat. Add diced guanciale and cook until fat renders and meat is crispy. Remove guanciale with a slotted spoon, leaving the fat in the pan. Add chicken breast pieces to the rendered fat and sear until golden brown and the internal temperature reaches 165°F (74°C).
  3. Reserve 1 cup of starchy pasta water, then drain the pasta. Turn off the heat under the skillet. Return the pasta and crispy guanciale to the skillet with the chicken, tossing to coat in the remaining fats.
  4. Slowly pour the egg and cheese mixture over the pasta while tossing constantly with tongs. Gradually add small splashes of reserved pasta water, tossing until the residual heat creates a glossy, creamy sauce that clings to the noodles.