Chicken Carbonara Spaghetti

Instructions

1. 1

   Choose thin spaghetti with a 6-minute package cooking time. Finely grate the Parmesan and whisk it with the eggs and black pepper in a bowl. Cut the boneless, skinless chicken breast into short, 5 mm-thick strips.

2. 2

   Heat the olive oil in a deep 30 cm skillet over medium-high heat for 1 minute, uncovered. Add the chicken and salt; cook for 3 minutes, stirring occasionally. The chicken will finish cooking with the pasta.

3. 3

   Add all 650 ml water and the frozen peas to the same skillet. Cover, increase the heat to high and bring to a brisk boil, about 3 minutes.

4. 4

   Uncover and add the dry spaghetti, breaking it in half to fit. Keep at a lively simmer over medium-high heat, uncovered, for the 6-minute package cooking time. Stir frequently, separating the strands and keeping them in the liquid. The pasta should be tender with a little thick, starchy liquid remaining. Check that the thickest chicken pieces reach 165°F/74°C with a food thermometer.

5. 5

   Take the skillet off the heat for 30 seconds. Gradually pour in the egg mixture while tossing the spaghetti continuously. Return to the lowest heat and stir constantly for about 1–1½ minutes, until the sauce reaches 160°F/71°C and coats the pasta. Do not let it boil. Remove from the heat immediately and divide among four plates.