1. Season the chicken breasts with salt and pepper, then sear them in olive oil over medium-high heat until golden and cooked through, about 6–7 minutes per side. Let rest and slice.

2. In the same pan, cook diced pancetta over medium heat until crispy. Remove to a paper towel-lined plate, keeping 1 tablespoon of the rendered fat.

3. Boil a large pot of salted water and cook fettuccine until al dente. Reserve 1 cup of the pasta water, then drain the pasta.

4. In a bowl, whisk together egg yolks, Pecorino Romano, and black pepper. Slowly whisk in a bit of warm pasta water to temper the eggs.

5. Add hot pasta to the pan with pancetta and reserved fat. Toss to coat, then remove from heat and stir in the egg mixture, adding more pasta water as needed for a silky sauce.

6. Add sliced chicken and gently toss to combine. Serve with extra Pecorino and cracked pepper.