Heat the oil in a pan over a medium heat. Add the pancetta and fry until crisp and golden-brown. Remove from the pan with a slotted spoon and set aside.
Add the chicken to the same pan and fry for 4-5 minutes
or until completely cooked through.
Bring a large pan of salted water to the boil and cook the spaghetti according to packet instructions. Drain
reserving a little of the cooking water.
Put the beaten eggs in a large bowl. Add the spaghetti to the eggs and a little of the reserved cooking water and mix well. Add the cream
Parmesan
cooked chicken and cooked pancetta cubes and stir to combine.
To serve
divide the pasta and sauce between two bowls. Top with extra Parmesan and freshly ground black pepper.
