A delightful twist on the classic carbonara, featuring tender chicken and a creamy sauce.
Heat the olive oil in a large skillet over medium heat.
Ensure the skillet is evenly heated before adding ingredients to prevent sticking.
Add the shallots and garlic, and sauté until fragrant and softened, about 5 minutes.
Stir frequently to avoid burning the garlic.
Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
Adding salt to the boiling water enhances the pasta's flavor.
Add the pancetta to the skillet and cook until crispy, about 5 minutes.
Stir occasionally to ensure even cooking.
Add the chicken to the skillet and cook until browned and cooked through, about 8 minutes.
Cut the chicken into even pieces for uniform cooking.
In a bowl, whisk together the heavy cream, Parmesan cheese, salt, and pepper.
Use freshly grated Parmesan for the best flavor.
Combine the cooked spaghetti with the pancetta and chicken in the skillet. Pour the sauce over and toss to coat.
Add reserved pasta water gradually to adjust the sauce consistency.
Serve immediately, garnished with additional Parmesan cheese if desired.
Serve with a side of garlic bread for a complete meal.
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