Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining. Drain pasta and set aside.
1 pound pasta, 1/2 cup reserved pasta water
While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add chicken, salt, and pepper. Cook until chicken is cooked through, about 6-8 minutes. Set aside.
1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts, 1/2 teaspoon salt, 1/4 teaspoon black pepper
In a medium bowl, whisk together egg yolks, Parmesan cheese, Pecorino Romano cheese, heavy cream, and pepper.
4 large egg yolks, 1/2 cup grated Parmesan cheese, 1/4 cup grated Pecorino Romano cheese, 1/4 cup heavy cream, 1/4 teaspoon black pepper
Return the drained pasta to the pot. Add the garlic and cooked chicken to the pasta. Pour the egg yolk mixture over the pasta and quickly toss to coat. Add a little of the reserved pasta water at a time, until the sauce reaches your desired consistency. The heat from the pasta will gently cook the eggs, creating a creamy sauce.
1 pound pasta, 2 cloves garlic, 4 large egg yolks, 1/2 cup reserved pasta water, 1 pound boneless, skinless chicken breasts
Serve immediately, topped with extra Parmesan cheese and green onions. Enjoy!
1/2 cup grated Parmesan cheese, 2 green onions
