Carbonara with Chicken by Good Food

Ingredients

• 1 chicken breast, cut into strips
• 1 pack spaghetti (approx. 300g-500g, ideally 75g per person)
• 77g pack pancetta, diced or cut into lardons
• 1 garlic clove, halved
• 2 large eggs
• 100g Grana Padano, finely grated, plus extra for serving
• 1 tbsp olive oil
• 1 tbsp butter
• Pinch black pepper
• To taste salt (for pasta water, minimal for sauce)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to package directions, typically 8-10 minutes, until al dente.
2. While the spaghetti cooks, heat the olive oil in a large frying pan or skillet over medium-high heat. Add the halved garlic clove and the pancetta. Fry for 5-7 minutes, stirring occasionally, until the pancetta is crisp and golden brown.
3. Add the chicken strips to the pan with the pancetta and garlic. Cook for 3-5 minutes, stirring, until the chicken is just cooked through and lightly browned. Remove the garlic clove from the pan and discard it, as it has now imparted its flavor.
4. In a medium bowl, whisk together the two eggs with the finely grated Grana Padano cheese and a generous pinch of freshly ground black pepper until well combined. Set aside.
5. Just before draining the pasta, reserve about ½ cup (120ml) of the hot pasta cooking water. Add two tablespoons of this reserved pasta water and the butter to the pancetta and chicken pan. Stir until the butter is melted and combines with the rendered fat.
6. Drain the cooked spaghetti thoroughly and immediately add it to the pan with the pancetta and chicken. Pour the egg and cheese mixture over the hot pasta, then quickly remove the pan from the heat. Toss everything together vigorously for 1-2 minutes until the eggs emulsify with the pasta water and melted butter, creating a creamy sauce that coats the spaghetti. The residual heat from the pasta will gently cook the egg without scrambling it.
7. Taste and adjust seasoning if necessary, keeping in mind the pancetta and cheese add significant saltiness. Divide the carbonara among four warm bowls and garnish with extra grated Grana Padano and another sprinkle of black pepper, if desired. Serve immediately with a fresh green salad.