By DesertBerry LLC

Ingredients (Serves 4)
12 oz (340g) spaghetti (or fettuccine)
2 chicken breasts, cut into bite-size pieces
4 oz pancetta (or bacon), diced
2 large eggs
2 large egg yolks
1 cup grated Parmesan cheese (or Pecorino Romano for sharper flavor)
3 cloves garlic, minced
2 tablespoons olive oil
Salt & freshly cracked black pepper
Fresh parsley, chopped (optional for garnish)

Instructions
1. Bring a large pot of salted water to boil. Cook spaghetti until al dente. Reserve 1 cup of pasta water, then drain.
2. Heat olive oil in a skillet over medium heat. Add chicken pieces, season with salt & pepper, and cook until golden and just cooked through. Remove and set aside.
In the same pan, cook pancetta until crisp. Add garlic and sauté 30 seconds.
3. In a bowl, whisk eggs, yolks, and Parmesan together until smooth. Add a generous amount of black pepper.
4. Add hot pasta and chicken to the skillet with pancetta (off the heat to avoid scrambling the eggs). Quickly pour in the egg-cheese mixture, tossing to coat. Add reserved pasta water a little at a time until the sauce becomes silky and clings to the pasta.
5. Taste and adjust seasoning. Garnish with parsley and extra cheese. Serve immediately.

Tips: The key to carbonara is no cream — the creaminess comes from eggs + cheese + pasta water. Work quickly when adding the egg mixture so it coats the pasta without turning into scrambled eggs.

For extra richness, use a mix of Parmesan and Pecorino Romano.