50g pancetta cubes, or smoked streaky bacon, chopped finely
125g chicken breast, cut into strips
200g spaghetti
2 eggs, beaten
2 egg yolks, beaten
75ml oz double cream
75g Parmesan, grated, plus extra to serve
freshly ground black pepper
Method
Heat the oil in a pan over a medium heat. Add the pancetta
and fry until crisp and golden-brown. Remove from the pan with a
slotted spoon and set aside.
Add the chicken to the same pan and fry for 4-5 minutes, or
until completely cooked through.
Bring a large pan of salted water to the boil and cook the spaghetti
according to packet instructions. Drain, reserving a little of
the cooking water.
Add the beaten eggs to the spaghetti, plus a little of the
reserved cooking water, and mix well. Add the cream, Parmesan,
cooked chicken and cooked pancetta cubes and stir to combine.
To serve, top with extra Parmesan and freshly ground black pepper.