Creamy and Savory Chicken Carbonara

In a large pan, heat the olive oil over medium heat.

Add the finely chopped pancetta or smoked streaky bacon and cook until crispy and golden-brown. Remove from the pan with a slotted spoon and set aside.

In the same pan, add the chicken strips and minced garlic, then cook for 4-5 minutes, or until the chicken is fully cooked through. Remove from heat.

Bring a large pot of salted water to a boil, then cook the spaghetti according to the package instructions.

While the pasta is cooking, beat the eggs in a large bowl.

Once the spaghetti is cooked, drain it, reserving a little bit of the cooking water, and immediately add the hot spaghetti to the beaten eggs. Stir quickly to coat the spaghetti evenly and prevent the eggs from scrambling.

Stir in the heavy cream and the 75g of grated Pecorino Romano cheese.

Add the cooked pancetta and cooked chicken strips, stirring well to combine.

If the sauce is too thick, gently mix in a splash of the reserved pasta cooking water.

Season with freshly ground black pepper to taste.

To serve, divide the pasta between two bowls, and garnish with additional grated Pecorino Romano cheese.