• 2 chicken thighs (bone out, skin on)(diced)

• 4oz of pancetta or 4 strips of bacon (diced)

• 2 cloves of garlic (minced)

• 1/4 cup of parmesan (grated)

• 2 servings of spaghetti

• 1 cup of reserved pasta water

• 1 tbsp of vegetable oil

• 2 eggs (beaten)

• salt

• pepper

Serves: 2

Prep Time: 15min

Cook Time: 20min

DIRECTIONS

Dice the chicken thighs into small pieces, leaving the skin on. Season with salt and pepper. Dice the pancetta into pea sized cubes. Mince the garlic and grated the parmesan finely.  

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Boil a large pot of salted water. Add the pasta and cook until al dente. Near the end of cooking, take out a cup of pasta water and set aside. When pasta is finished cooking, strain, and set aside. 

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Heat a large skillet over medium-high and sear the chicken bites for around 5-7 minutes until they are extra crispy. When they are golden brown and cooked through, remove them from the skillet into a paper towel lined bowl and set aside. 

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Clean out any excess oil in the pan and add the pancetta cubes. When dark in colour and almost finished cooking, add garlic. Keep over medium high heat until everything is crispy and browned.

Pull off the heat and add the strained pasta. Toss the pasta until the oils are evenly distributed through out the pasta. 

In a small bowl, crack 2 eggs and beat vigorously. When the skillet has cooled, add the egg and parmesan and a few tbsp of pasta water and toss so it is well combined. Add more pasta water if pasta is drying out. It will help make the sauce creamy and help it stick to the pasta. 

If you are worried your pan is still too hot, transfer the pasta mixture to a large bowl instead to toss with the egg and cheese. The residual heat of the pasta will warm the egg. You really want to avoid the skillet being too hot, because the egg will rapidly begin cooking and the sauce will be chunky instead of silky.

Add back the chicken and toss to distribute. Season with salt and pepper as needed. Serve right away with extra parmesan.