1. Cook the Pasta

Start by bringing a large pot of salted water to a boil. Once the water is boiling, add the pasta and cook according to the package instructions until al dente. For spaghetti or fettuccine, this typically takes about 8-10 minutes. Once cooked, reserve about 1 cup of pasta water and then drain the pasta. Set it aside.

2. Cook the Chicken

While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced chicken pieces and season with a pinch of salt and pepper. Cook the chicken for 5-7 minutes, stirring occasionally, until it is fully cooked and browned on all sides. Remove the chicken from the skillet and set it aside.

3. Cook the Pancetta

In the same skillet, add the remaining tablespoon of olive oil and the diced pancetta (or bacon). Cook over medium heat for 3-4 minutes until the pancetta becomes crispy and releases its fat. Be careful not to burn it—stir occasionally to ensure it cooks evenly. Once crispy, remove from the skillet and set aside, leaving a bit of rendered fat in the pan.

4. Prepare the Sauce

In a bowl, whisk together the eggs, heavy cream, and grated Parmesan cheese until smooth and well combined. Season with a pinch of salt and pepper. This mixture will form the creamy sauce that coats the pasta. Make sure to whisk quickly to avoid scrambling the eggs.

5. Combine the Chicken, Pancetta, and Pasta

Return the cooked chicken and pancetta to the skillet with the rendered fat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the drained pasta to the skillet and toss everything together to combine. If the skillet seems dry, add a small amount of reserved pasta water to help coat the pasta and bring the sauce together.

6. Add the Sauce

Reduce the heat to low and slowly pour the egg and cream mixture over the pasta, stirring quickly to coat the pasta evenly. Be sure to work quickly so the sauce doesn’t turn into scrambled eggs. If necessary, add more reserved pasta water, a tablespoon at a time, until the sauce reaches your desired consistency. The sauce should be creamy and silky, not too thick or too runny.

7. Serve and Garnish

Once the pasta is well coated with the sauce, remove the skillet from the heat. Serve the Chicken Carbonara in bowls, garnished with freshly chopped parsley or basil, and an extra sprinkle of Parmesan cheese if desired.