Ingredients:

  • 1 lb rigatoni pasta
  • 4 large eggs
  • 1 cup grated Parmesan cheese
  • 1/2 cup grated Pecorino Romano cheese
  • 1 cup heavy cream
  • 6 oz beef bacon, diced
  • 2 cloves garlic, minced
  • 1 tsp cracked black pepper
  • 1/2 tsp salt
  • 1½ lbs chicken breast, cut into bite-sized pieces
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Pat the chicken pieces dry with a paper towel. Season with 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp paprika.
  2. Heat 1 tbsp olive oil in a 12-inch skillet over medium-high heat. Add chicken in a single layer, cooking in batches if they don't fit, and sear until dark golden and the internal temperature reaches 165°F (74°C). Remove chicken from the pan and set aside on a plate.
  3. In a mixing bowl, whisk together the 4 eggs, 1 cup heavy cream, 1 cup Parmesan, and 1/2 cup Pecorino Romano until smooth. Stir in 1 tsp cracked black pepper and set aside to reach room temperature.
  4. In the same skillet used for the chicken, add the remaining 1 tbsp olive oil and fry the diced beef bacon until crisp and golden. Stir in the minced garlic for 30 seconds until fragrant, then turn the heat to the lowest setting.
  5. Boil the rigatoni pasta in salted water until al dente. Reserve 1 cup of starchy pasta water before draining.
  6. Add the drained pasta to the skillet with the bacon and toss to coat in the rendered fats.
  7. Remove the skillet from the heat entirely. Slowly pour in the egg and cheese mixture while tossing the pasta constantly with tongs.
  8. If the sauce is too thick, whisk in the reserved pasta water 1 tablespoon at a time until the sauce becomes velvety and glossy.
  9. Fold the seared chicken back into the pasta and serve immediately.