Directions

1. 1

   Heat the 1 tablespoon of olive oil in a medium skillet over medium heat. Add the pancetta cubes and cook, stirring occasionally, for 5–7 minutes until the pancetta becomes crisp and lightly golden. Using a slotted spoon, transfer the cooked pancetta to a clean plate and set aside.

2. 2

   In the same skillet with the remaining pancetta fat, add the chicken breast strips. Cook over medium heat for 4–5 minutes, stirring frequently, until the chicken is completely cooked through with no pink inside. Combine the cooked chicken with the pancetta on the plate.

3. 3

   Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to the package instructions until al dente. Before draining, reserve about 100ml of the pasta cooking water. Drain the spaghetti in a colander.

4. 4

   In a large bowl, combine the beaten whole eggs and beaten egg yolks. Pour in the extra virgin olive oil and whisk until well blended. Add the warm drained spaghetti and toss gently, adding a splash of the reserved cooking water (about 2–3 tablespoons) to loosen the mixture slightly.

5. 5

   Pour the double cream into the egg and pasta mixture and gently stir to combine. Add the grated Parmesan cheese, the cooked chicken pieces, and the crispy panceta. Toss everything together until the cheese melts and the sauce becomes creamy. Season generously with freshly ground black pepper.

6. 6

   Divide the pasta and sauce evenly between two serving bowls. Top each portion with additional grated Parmesan cheese and a crack of fresh black pepper. Serve immediately while warm.