Ingredients

The following ingredients have 6 Servings
  • 1 pound thick cut bacon (, diced (or pancetta))
  • 2 boneless skinless chicken breasts
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pound spaghetti pasta
  • 1 tablespoon table salt
  • 4 egg yolks
  • 2 whole eggs
  • 1 1/2 cups grated pecorino romano cheese (divided)
  • 1/2 teaspoon black pepper
  • 2 tablespoons freshly chopped parsley (, to garnish (optional))

Instruction

  • In a large saucepan, cook bacon (or pancetta) over medium heat until crisp, about 7 to 10 minutes, stirring occasionally. Drain fat from bacon, reserving 2 tablespoons of the grease in the skillet.
  • Season chicken breasts with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Add chicken breasts to skillet directly in the bacon grease. Cook for 5 to 7 minutes per side, until chicken reaches an internal temperature of 165 degrees Fahrenheit. Remove from pan and either dice or shred.
  • Bring a large pot of water to a boil and season with 1 tablespoon salt. Cook pasta according to package directions. Reserve 1 1/2 cups of the pasta water before draining.
  • In a mixing bowl, whisk together egg yolks, eggs, and 1 cup pecorino romano cheese.
  • Toss drained pasta with cooked bacon, and diced or shredded chicken. Pour egg mixture in, along with reserved pasta water and toss together with pasta 2 minutes.
  • Serve hot topped with remaining cheese, freshly ground pepper, and parsley to garnish.