Ingredients
Units
Scale
- 1 pound chicken breast
- 1 pound spaghetti
- 1 handful basil, roughly chopped
- 3 ounces Pecorino Romano
- 3 ounces Parmesano Reggiano
- 4 egg yolks
- salt and pepper to taste
- chopped tomatoes
- 5 cloves of garlic
Instructions
- Turn your pan to low heat, oil your pan and add minced garlic.
- Cut your chicken into 1-inch cubes.
- Season with salt and pepper and cook until the internal temperature is 165 degrees.
- Put aside and keep warm.
- Fill a pan with water and watch for an active rolling boil.
- Add salt.
- Add in spaghetti, and boil for 9 minutes until al-dente.
- For the sauce
- Reserve one cup of starchy pasta water before draining the pot.
- Separate your egg yolks from the whites.
- Mix in your Pecorino Romano and parmesan cheeses to the egg yolks
- Crack black pepper over the mixture, and put aside.
- Mix everything together
- In the bowl with your egg and cheese mixture, pour drained pasta on top, add chicken, sprinkle on your chopped basil and tomatoes and mix everything together. Add your reserved pasta water, and keep mixing until everything is coated and creamy. Add salt and pepper to taste
- Enjoy!
- Prep Time: 10
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stove
- Cuisine: Italian
