Inspired by the silky technique behind carbonara, this pasta uses egg, Parmesan and pasta water to create a creamy sauce without adding cream. Chicken turns it into a more substantial everyday meal, while garlic and plenty of black pepper keep the flavours simple and familiar.
The key is taking the pan off the heat before adding the egg mixture, giving you a smooth, glossy sauce rather than scrambled eggs.
Chicken & Egg Pasta alla Famiglia
Ingredients
- 350 g spaghetti
- 500 g chicken breast, sliced into bite-sized pieces
- 1 tbsp olive oil
- 3 garlic cloves, finely minced
- 3 large eggs
- 70 g Parmesan, finely grated
- 1/2 tsp salt
- 1/2 tsp black pepper
- 150 ml reserved pasta water
- 2 tbsp chopped parsley, optional
Method
- Whisk the eggs and Parmesan together in a bowl until combined. Season generously with black pepper.
- Cook the spaghetti in salted boiling water until al dente. Reserve 150 ml pasta water before draining.
- Meanwhile, heat the olive oil in a large frying pan over medium-high heat. Season the chicken with salt and pepper and cook for 5–7 minutes until golden and cooked through.
- Add the garlic and cook for 30 seconds.
- Add the drained spaghetti to the chicken and toss together. Remove the pan completely from the heat.
- Wait about 30 seconds, then add the egg and Parmesan mixture while tossing continuously. Gradually add reserved pasta water until a smooth, silky coating forms.
- Continue tossing until glossy, adding another splash of pasta water if the sauce becomes too thick.
- Finish with parsley, black pepper and additional Parmesan.
Removing the pan from direct heat is important. Too much heat will scramble the eggs rather than creating a sauce.
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