Preparation Steps

• Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
• While the pasta cooks, season the chicken pieces with a pinch of salt and pepper. Heat the olive oil in a large skillet over medium-high heat and cook the chicken until golden and cooked through, about 6–8 minutes. Remove the chicken and set aside.
• In the same skillet, add diced pancetta and cook until crisp, about 4–5 minutes. Add the minced garlic and cook for about 30 seconds until fragrant.
• In a medium bowl, whisk together the eggs and grated Parmesan until smooth.
• Add the drained pasta to the skillet with the pancetta off the heat. Quickly pour the egg and Parmesan mixture over the pasta and toss vigorously to create a creamy sauce, adding reserved pasta water a few tablespoons at a time as needed to loosen the sauce.
• Return the cooked chicken to the pan, toss to combine, and season with additional black pepper and salt to taste. Serve immediately topped with extra Parmesan and chopped parsley.