Step 1: Prepare the Pasta : Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package directions. Reserve 1 cup of pasta water before draining the pasta. Set aside.

Step 2: Cook the Pancetta : In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the pancetta and cook until crispy and golden, about 5–7 minutes. Remove pancetta with a slotted spoon and set aside on a paper towel to drain, leaving the rendered fat in the pan.

Step 3: Cook the Chicken : Season both sides of the chicken breasts with salt and pepper. In the same skillet (with pancetta drippings), add 1 tablespoon of olive oil and cook the chicken until golden brown on both sides, about 5–6 minutes per side, or until cooked through.

Remove and slice into thin strips or bite-sized pieces.

Step 4: Prepare the Sauce Mixture In a bowl, whisk together eggs, egg yolk, Parmesan, and a generous amount of black pepper. Set aside — this is your creamy carbonara base.

Step 5: Combine Everything : Add the drained pasta to the skillet with a tablespoon of butter and minced garlic. Toss to coat for 30 seconds on low heat. Remove the skillet from heat (to prevent scrambling the eggs). Add the egg mixture and toss quickly with the hot pasta, adding reserved pasta water, a little at a time, until the sauce reaches a creamy consistency. Stir in the chicken and pancetta and toss well.

Step 6: Serve : Divide into bowls, sprinkle extra Parmesan cheese and chopped parsley on top. Serve immediately while warm and creamy.