- 300g chicken breast, cut into small pieces
- 150g peas, fresh or frozen
- 1 small onion, finely chopped
- 2 tbsp extra virgin olive oil
- 2 large eggs
- 2 egg yolks
- 100g Parmigiano-Reggiano, finely grated
- ½–1 cup reserved pasta water
- Salt, to taste
- Freshly ground black pepper
Instructions
1. Prepare the Chicken and Peas
Heat the olive oil in a large skillet over medium heat.
Add the onion and cook gently for 4–5 minutes until soft and translucent.
Add the chicken, season lightly with salt and black pepper, and cook until golden and completely cooked through.
Stir in the peas and cook for another 2–3 minutes. Reduce the heat to low.
2. Prepare the Egg Mixture
In a bowl, whisk together the eggs, egg yolks, Parmigiano-Reggiano, and a generous amount of freshly ground black pepper.
Mix until a thick, smooth mixture forms.
3. Cook the Pasta
Bring a large pot of well-salted water to a boil.
Cook the fettuccine until al dente.
Before draining, reserve about 1 cup of the starchy pasta water.
4. Combine
Transfer the drained fettuccine to the skillet with the chicken and peas and toss well.
Remove the skillet completely from direct heat.
Add the egg and cheese mixture, tossing continuously. Gradually add small splashes of warm pasta water until the eggs and cheese emulsify into a smooth, glossy sauce.
5. Serve
Divide immediately among warm bowls.
Finish with additional Parmigiano-Reggiano and plenty of freshly ground black pepper.
Chef’s Tip 🇮🇹
Once the egg mixture is added, do not return the pan to high heat. The residual heat from the pasta is enough to gently thicken the eggs into a creamy sauce. Too much heat will scramble them.
Final result: Silky fettuccine coated in a rich egg-and-Parmesan sauce with sweet peas, tender chicken, and freshly cracked black pepper — a satisfying pork-free interpretation of a Roman favorite. 🇮🇹🍝
