Chicken Carbonara

• spaghetti↗1 pack pack
• olive oil↗1 tbsp tbsp
• garlic clove↗1

  halved

• pancetta↗77g g
• chicken fillet↗1

  cut into strips

• eggs↗2
• Grana Padano↗100g g

  finely grated, plus extra for serving (wrap remaining tightly, it will keep for weeks)

• butter↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Cook the spaghetti according to the package instructions. Meanwhile, heat the oil in a pan and sauté the garlic and pancetta until crisp, then add the chicken strips and quickly fry until just cooked through. Remove the garlic clove and discard it. Beat the eggs with Pecorino Romano and a little black pepper.

2. 2

   Add a few tablespoons of pasta cooking water to the pan with the pancetta and butter, then drain the pasta and transfer it to the pan. Pour in the egg mixture, remove the pan from the heat and stir so the egg cooks from the pasta’s heat. Divide among four warm plates and, if desired, sprinkle with extra cheese.