Rigatoni Alla Carbonara - cooking recipe

Ingredients

4 pieces boneless skinless chicken breast
1 lb. rigatoni
1/3 lb. Pancetta or bacon, chopped into 1-inch pieces
drizzle extra virgin olive oil plus 2 Tbsp.
4 or 5 cloves garlic, finely chopped
1/2 c. dry white wine or chicken stock
2 large egg yolks
3 Tbsp. grated Parmigiano Reggiano plus more (for sprinkling)
freshly ground black pepper
handful fresh parsley leaves, finely chopped
kosher salt

Preparation

Season chicken with salt and pepper and cook on grill or grill pan. Let stand until pasta is done. Place a large pot of water on the stove to boil. When water is rolling, add salt and pasta and cook to al dente, about 8 minutes, reserving 1/4 cup of water.