Ingredients:

  • 1 lb (450 g) spaghetti or rigatoni
  • 1 lb (450 g) boneless skinless chicken breast, cubed
  • 6 oz (170 g) turkey bacon, diced
  • 2 tbsp (30 ml) extra virgin olive oil
  • 1 tsp (5 g) kosher salt (for chicken seasoning)
  • 1 tsp (2 g) freshly cracked black pepper (for chicken seasoning)
  • 3 large egg yolks (about 54 g)
  • 1 large egg (about 50 g)
  • 1 cup (100 g) Pecorino Romano cheese, finely grated
  • 1/2 cup (50 g) Parmesan cheese, finely grated
  • 1 tbsp (5 g) freshly cracked black pepper (for the sauce)
  • 1 cup (240 ml) starchy pasta water, reserved

Instructions:

  1. In a medium mixing bowl, whisk together the egg yolks, whole egg, Pecorino Romano and Parmesan until a thick paste forms. Stir in the black pepper for the sauce. Set aside to reach room temperature.
  2. Bring a large pot of salted water to a rolling boil. Add the spaghetti or rigatoni and cook until al dente, about 1-2 minutes less than the package instructions.
  3. Before draining, scoop out 1 cup (240 ml) of the starchy pasta water and reserve it. Drain the pasta.
  4. Heat the olive oil in a 12-inch skillet over medium-high heat. Add the turkey bacon and cook until the fat renders and the edges are golden-brown and crisp.
  5. Increase the heat slightly. Add the cubed chicken breast, the kosher salt and the 1 tsp black pepper for the chicken. Cook without stirring for 2-3 minutes to develop a deep sear, then toss until the chicken is opaque and no longer pink in the center, reaching 165°F (74°C) inside.
  6. Reduce the heat to medium. Add the drained pasta to the skillet with the chicken and turkey bacon and toss to coat in the rendered fat.
  7. Remove the skillet entirely from the heat. Do not return it to the burner while adding the egg mixture.
  8. Slowly whisk 2 tablespoons of the reserved pasta water into the egg and cheese mixture to temper it.
  9. Pour the tempered egg mixture over the pasta in the skillet and toss constantly until it forms a glossy, creamy sauce that clings to the pasta. Add more reserved pasta water, a splash at a time, if the sauce is too thick. Keep the pan off the heat so the eggs do not scramble.
  10. Serve immediately.