Ingredients
- 1 tbsp olive oil
- 50g/2oz pancetta cubes, or smoked streaky bacon, chopped finely
- 125g/4½oz chicken breast, cut into strips
- 200g/7oz dried spaghetti
- 2 free-range eggs, beaten
- 2 free-range egg yolks, beaten
- 75ml/2¾fl oz double cream
- 75g/2¾oz Parmesan, grated, plus extra to serve
- freshly ground black pepper
Method
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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.
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Add the chicken to the same pan and fry for 4-5 minutes, or until completely cooked through.
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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.
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Put the beaten eggs in a large bowl. Add the spaghetti to the eggs and a little of the reserved cooking water and mix well. Add the cream, Parmesan, cooked chicken and cooked pancetta cubes and stir to combine.
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To serve, divide the pasta and sauce between two bowls. Top with extra Parmesan and freshly ground black pepper.
Chicken carbonara