Ingredients
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1 lb boneless skinless chicken breasts
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4 oz diced pancetta
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1 tbsp minced garlic
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3/4 cup white wine
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1 1/2 cups frozen peas, thawed
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2 large eggs
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1 cup grated Parmesan cheese, plus more to garnish
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1 (16 oz) pkg spaghetti
Steps
1
Heat a large pot of salted water to a boil on high. Chop the chicken breasts into 1-inch pieces. Season with salt.
2
In a large skillet, cook pancetta and chicken on medium-high 5–6 min., until pancetta is crisp and chicken is browned and almost cooked, stirring often. Add garlic and cook 1 min. Add wine, increase heat to high, and boil 2–3 min., until wine is reduced by half. Stir in peas and remove from heat.
3
Meanwhile, cook the pasta in boiling water according to package directions. In a large serving bowl, whisk the eggs with Parmesan, salt, and pepper. Drain pasta, reserving ¼ cup pasta water.
4
To bowl with egg mixture, quickly add pasta and reserved pasta water. Using tongs, toss until well coated. Stir in chicken mixture. Garnish with additional Parmesan, if desired, and serve immediately.
5
Chop chicken into 1-inch pieces.
6
In large skillet, cook pancetta and chicken on medium-high 6 min. Add garlic and cook 1 min. Add wine, increase heat to high, and boil 2–3 min., until wine is reduced by half.
7
Stir in peas and cook until chicken is done.
8
Cook pasta in boiling water according to package directions. Drain pasta, reserving ¼ cup pasta water. Meanwhile, microwave chicken mixture 2–3 min., until hot. In large bowl, whisk eggs with Parmesan, salt, and pepper. Add hot pasta and reserved pasta water. Toss to coat. Stir in chicken mixture. Garnish with Parmesan.
