Ingredients:

  • 1 lb (450 g) Boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
  • 1 tsp Kosher salt (plus more for seasoning the water)
  • ½ tsp Freshly ground black pepper
  • 5 oz (150 g) Guanciale or thick-cut Pancetta, diced into ¼-inch cubes
  • 12 oz (350 g) Dried Spaghetti, Linguine, or Rigatoni
  • 3 large Egg Yolks
  • 1 large Whole Egg
  • 4 oz (115 g) Pecorino Romano cheese, finely grated
  • 1 Tbsp Freshly ground black pepper

Instructions:

  1. Prepare the Sauce Base: In a medium bowl, whisk together the 3 egg yolks, 1 whole egg, 3 oz (85g) of the grated Pecorino Romano, and 1 tablespoon of freshly cracked black pepper. Set aside.
  2. Season the Chicken: Toss the chicken pieces with salt and pepper. Bring a large pot of salted water to a rolling boil.
  3. Render the Pork: Add the diced pancetta/guanciale to a cold large skillet. Place over medium-low heat and cook slowly for 8–10 minutes, stirring occasionally, until the fat is fully rendered and the pieces are golden and crispy.
  4. Remove Pork: Use a slotted spoon to transfer the crispy pancetta/guanciale bits to a paper towel-lined plate. Keep the rendered fat in the pan.
  5. Cook the Chicken: Increase the heat to medium-high. Add the seasoned chicken to the rendered fat and sauté for 4–6 minutes, until fully cooked through and golden brown. Remove the chicken from the pan and set it aside with the crispy pork. Do not clean the pan.
  6. Cook the Pasta: Add the spaghetti to the boiling water and cook until just shy of al dente (about 1 minute less than package instructions).
  7. Reserve Water and Drain: Before draining, scoop out at least 1 cup (240 ml) of the starchy pasta cooking water. Drain the pasta well.
  8. Combine Off-Heat: Immediately transfer the drained pasta into the warm (but not hot) skillet that holds the residual pork/chicken fat. Take the skillet entirely off the heat source.
  9. Temper and Mix the Eggs: Add about ¼ cup (60 ml) of the hot reserved pasta water to the egg/cheese mixture and whisk vigorously to temper the eggs. Pour the tempered egg mixture over the pasta. Using tongs, toss the pasta relentlessly and quickly until a smooth, creamy sauce (crema) forms.
  10. Adjust Consistency and Finish: Slowly add more reserved pasta water, 1 tablespoon at a time, until the sauce coats the pasta beautifully. Fold the cooked chicken and the reserved crispy pancetta back into the pasta mixture. Serve immediately onto warmed plates, garnished with the remaining grated Pecorino Romano and black pepper.