Ingredients:
- 1 lb chicken breast, cut into 1 inch medallions
- 0.5 lb large shrimp, peeled and deveined
- 4 oz pancetta, diced into small batons
- 2 large whole eggs
- 2 large egg yolks
- 0.5 cup freshly grated Pecorino Romano
- 0.5 cup freshly grated Parmigiano Reggiano
- 0.33 cup heavy cream
- 1 tsp freshly cracked black pepper
- 1 lb spaghetti
- 3 cloves garlic, minced fine
- 0.25 cup flat leaf parsley, chopped
- 1 pinch red pepper flakes
Instructions:
- In a medium bowl, whisk together the 2 whole eggs, 2 egg yolks, Pecorino Romano, Parmigiano Reggiano, heavy cream, and black pepper. Note: Whisking early allows the cheese to begin hydrating in the egg proteins.
- Fill a large pot with water and a generous palmful of salt. Cook 1 lb spaghetti 1 minute less than package directions until it is slightly firmer than al dente.
- While the water boils, place 4 oz diced pancetta in a cold skillet over medium heat. Cook 5-7 mins until fat is rendered and edges are crispy.
- Remove the pancetta with a slotted spoon, leaving the fat in the pan. Add 1 lb chicken medallions in a single layer. Cook 3 mins per side until golden and cooked through.
- Push the chicken to the edges and add 0.5 lb shrimp, 3 cloves minced garlic, and red pepper flakes. Cook 2 mins until shrimp is pink and opaque.
- Before draining the pasta, carefully dip a measuring cup into the pot. Reserve 1.5 cups of starchy pasta water.
- Add the cooked pasta and the crispy pancetta into the skillet with the chicken and shrimp. Toss over low heat for 1 min until the noodles are coated in fat.
- Turn off the heat entirely and move the pan to a cool burner. Pour in the egg mixture while tossing the pasta constantly with tongs. Note: Constant motion is what creates the sauce instead of scrambled eggs.
- Slowly drizzle in the reserved pasta water, 1/4 cup at a time, while continuing to toss. Stop when the sauce is velvety and clings to the noodles.
- Fold in the 0.25 cup chopped parsley. Serve immediately while the sauce is at its peak silkiness.