A creamy, indulgent pasta dish featuring tender chicken, crispy pancetta, and a rich, velvety sauce. Perfect for a comforting meal.

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Cook pasta according to package instructions. Drain and set aside, reserving 1/2 cup of pasta cooking water.
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook for 5–7 minutes, or until golden and cooked through. Remove chicken from the skillet and set aside.
In the same skillet, add pancetta and cook for 3–4 minutes until crispy. Add garlic and cook for an additional 1 minute, until fragrant.
Reduce heat to medium-low, then add heavy cream, Parmesan cheese, and butter. Stir to combine and cook for 2–3 minutes until the sauce thickens.
In a small bowl, whisk together egg yolks and a little reserved pasta water to temper the eggs.
Add the cooked pasta and chicken to the skillet, tossing to coat in the sauce. Slowly pour in the egg mixture, stirring quickly to create a creamy sauce. Add more pasta water if the sauce is too thick.
Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.

For a lighter version, use half-and-half instead of heavy cream.
For extra flavor, try adding a squeeze of lemon juice or a pinch of red pepper flakes to the sauce.
This recipe can also be made with shrimp or bacon instead of chicken for variety.