Cook the pasta in salted boiling water for 2 minutes less than the packet states.
In a bowl, add the grated parmesan, egg, egg yolks, and black pepper. Use a fork to beat it until you have a smooth paste.
In a large frying pan, over a medium to high heat, cook the chicken until there are no more visible pink bits.
Add in the pancetta and cook until it starts to turn crispy.
Once the pasta is cooked, use a ladle to add in some pasta water to the chicken and pancetta. Turn off the heat, then add the pasta to the pan and toss together.
Add in the egg/parmesan mixture, then stir well until it’s creamy. If it needs loosening up then add a little more pasta water, if it’s too runny then heat it up gently whilst stirring constantly.
Add the chopped parsley, stir well, then taste for seasoning.
Dish it up, then finish with some more parmesan cheese.
