Chicken and spaghetti coated in a silky Parmesan and egg sauce.
Servings 4
Cuisine Italian inspired
Ingredients
350gspaghetti
500gchicken breast, sliced into bite-sized pieces
1tbspolive oil
3garlic cloves, finely minced
3large eggs
70gParmesan, finely grated
1/2tspsalt
1/2tspblack pepper
150mlreserved pasta water
2tbspchopped parsley, optional
Equipment
Large pot
Large frying pan
Mixing Bowl
Tongs
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.
Removing the pan from direct heat is important. Too much heat will scramble the eggs rather than creating a sauce.
Continue tossing until glossy, adding another splash of pasta water if the sauce becomes too thick.
Finish with parsley, black pepper and additional Parmesan.