Ingredients:
- 1 lb chicken breast, sliced into 1-inch strips
- 0.5 lb large shrimp, peeled and deveined, tails removed
- 4 oz pancetta, diced
- 3 large eggs
- 1 large egg yolk
- 1 cup Pecorino Romano cheese, freshly grated
- 0.5 cup Parmesan cheese, freshly grated
- 0.25 cup heavy cream
- 1 tsp black pepper, freshly cracked
- 1 lb spaghetti
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
Instructions:
- In a large heavy-bottomed skillet over medium-high heat, cook the diced pancetta until the fat is rendered and the meat is mahogany-colored and crispy. Remove the pancetta with a slotted spoon and set aside, keeping the rendered fat in the pan.
- Season 1 lb chicken strips lightly with salt and pepper. In the same skillet with pancetta fat, sear the chicken strips for 4 minutes per side until golden brown and cooked through. Remove proteins from the pan and set aside.
- Add 0.5 lb shrimp to the same pan. Cook for 1-2 minutes per side until they turn opaque and form a pink 'C' shape. Toss in the 3 cloves of minced garlic during the last 30 seconds so it becomes fragrant without burning. Remove the shrimp and garlic from the pan and set aside.
- Bring a large pot of salted water to a boil. Add the 1 lb spaghetti and cook until just shy of al dente, about 2 minutes less than the package directions. Reserve 1 cup of starchy pasta water before draining.
- In a heat-resistant mixing bowl, whisk together the 3 whole eggs, 1 egg yolk, 1 cup grated Pecorino Romano, 0.5 cup Parmesan, 0.25 cup heavy cream, and 1 tsp cracked black pepper until a thick paste forms.
- Add the hot, drained pasta to the skillet, which should be turned OFF now. The residual heat of the pan is all you need.
- Slowly pour the egg and cheese mixture over the pasta while tossing constantly with tongs. Gradually add splashes of the 0.5 cup reserved pasta water to emulsify the sauce. Re-incorporate the chicken, shrimp, and pancetta, tossing until coated and heated through. Garnish with 2 tbsp parsley and serve immediately.