Ingredients
For the pasta and sauce:
- 400 g (14 oz) spaghetti or linguine
- Salt (for boiling water)
- 3 large eggs + 1 egg yolk
- Âľ cup grated Parmesan or Pecorino Romano cheese
- ÂĽ teaspoon freshly ground black pepper
- ÂĽ cup reserved pasta water
For the chicken and garlic mixture:
- 2 tablespoons olive oil or unsalted butter
- 2 garlic cloves, finely minced
- 250 g (about ½ lb) boneless, skinless chicken breast, chopped into small cubes
- ½ teaspoon salt (or to taste)
- ÂĽ teaspoon ground black pepper
- Optional: pinch of red pepper flakes for subtle heat
Optional for garnish:
- Fresh parsley, chopped
- Extra grated cheese for serving
Preparation tips before cooking:
- Whisk the eggs, yolk, cheese, and pepper in a medium bowl until smooth and creamy. Set aside.
- Grate your cheese ahead to make mixing quicker.
- Mince the garlic very finely for best flavor distribution.
- Chop the chicken evenly so it cooks uniformly.
- Bring a large pot of water to a boil with salt added, ready for your pasta.
Instructions
1. Cook the pasta
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Bring a large pot of salted water to a boil.
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Add the spaghetti and cook until al dente (usually 9–11 minutes, depending on the brand).
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Reserve ÂĽ cup of pasta water before draining.
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Drain the pasta and set aside, keeping it warm.
2. Cook the chicken
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Heat 1 tablespoon of olive oil or butter in a large skillet over medium-high heat.
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Add the cubed chicken and season with salt and black pepper.
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Cook until golden brown and cooked through, about 6–8 minutes, turning occasionally.
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Transfer the cooked chicken to a plate and set aside.
3. Sauté the garlic
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In the same pan, reduce the heat to medium.
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Add the remaining oil or butter if the pan is dry.
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Add the minced garlic and cook for about 1 minute until fragrant.
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Be careful not to brown or burn the garlic; you want a mellow, sweet flavor.
4. Combine chicken and garlic
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Return the cooked chicken to the skillet and stir it with the garlic to coat evenly.
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If using red pepper flakes, add a pinch here and stir to incorporate.
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Turn off the heat and let the pan sit for a minute to cool slightly.
5. Add pasta to the skillet
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Add the warm, drained pasta to the skillet and toss everything together.
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Make sure the garlic and chicken are evenly distributed through the pasta.
6. Mix in the egg-cheese mixture
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Important: Remove the skillet from heat before this step to prevent scrambling.
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Slowly pour in the egg and cheese mixture, tossing the pasta constantly to coat.
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The heat from the pasta and pan will gently cook the eggs, turning them into a creamy sauce.
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Add a bit of reserved pasta water (a tablespoon at a time) to thin the sauce if needed.
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Continue tossing until the sauce evenly coats the pasta and is silky smooth.
7. Final seasoning and garnish
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Taste and adjust seasoning — add more pepper, salt, or cheese if desired.
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Sprinkle chopped parsley over the top for freshness.
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Serve immediately while warm and creamy.
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Notes
- Avoid high heat when adding eggs: Always remove the pan from heat before pouring the egg-cheese mix. High heat will scramble the eggs instead of turning them into a creamy sauce.
- Use room-temperature eggs: This helps them combine more easily and evenly with the pasta.
- Reserve your pasta water: Don’t forget to save this liquid gold. The starch helps create a smooth sauce.
- Whisk eggs and cheese well: You want a uniform, lump-free mixture to ensure an even, creamy sauce.
- Don’t skip the garlic: While not traditional in all versions, it enhances the dish and complements the chicken beautifully.
- Grate cheese yourself: Pre-grated cheeses often include anti-caking agents that prevent smooth melting.
- Cook chicken thoroughly but don’t overdo it: Overcooked chicken can dry out, so keep an eye on the color and texture.
- Pasta timing is key: Try to have the egg mixture and chicken ready just before the pasta finishes cooking so everything comes together smoothly and hot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes