Ingredients

• 10 ounces diced pancetta
• 16 ounces spaghetti
• 4 large egg yolks
• 2 cups grated parmesan cheese
• 1 cup heavy cream
• 2 cups cooked chicken breast
• 1 tablespoon italian parsley

Instructions

1. 1 Gather all ingredients. Preheat oven to 325 degrees F (165 degrees C). Coat a 9x13-inch baking dish with nonstick cooking spray.
2. 2 Cook pancetta in a medium skillet over medium-high heat until lightly browned and crisp, about 5 minutes. Set aside.
3. 3 Boil spaghetti in lightly salted water for 5 minutes. Drain pasta and reserve 2 cups pasta water.
4. 4 Meanwhile, add egg yolks to a large mixing bowl and whisk until smooth.
5. 5 Gradually pour 1 1/2 cups hot pasta water over egg yolks, whisking vigorously, making sure to whisk constantly so eggs do not scramble.
6. 6 Whisk in Parmesan cheese, then heavy cream.
7. 7 Add cooked pasta, pancetta, and chicken to the sauce, toss to combine. Transfer pasta mixture to prepared dish.
8. 8 Bake until hot and sauce has thickened, 20 minutes, stirring halfway through.
9. 9 Remove from heat, stir and let stand for 2 to 3 minutes allowing sauce to continue to thicken. Additional pasta water can be added, as desired, for a saucier pasta.
10. 10 Garnish with parsley and extra Parmesan cheese.

Nutrition per serving