Spaghetti Carbonara with Spicy Chicken Meatballs

1.Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.

2.In a large bowl, combine the ground chicken, 1 clove minced garlic, red pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 cup grated Parmesan cheese. Mix until well combined.

3.Form the chicken mixture into small meatballs, about 1 inch in diameter.

4.Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes. Remove from the skillet and set aside.

5.In the same skillet, add the remaining tablespoon of olive oil. Add the onion and cook until soft and translucent, about 5 minutes. Stir in the pancetta and cook until crispy, about 3 minutes. Add the remaining minced garlic and cook for 1 minute more.

6.In a separate bowl, whisk together the eggs, heavy cream, and a pinch of salt and pepper.

7.Return the spaghetti to the skillet with the pancetta mixture. Remove from heat and quickly pour the egg mixture over the pasta, tossing continuously to coat the spaghetti and create a creamy sauce. If needed, add reserved pasta water a little at a time to reach desired consistency.

8.Add the meatballs back to the skillet and gently toss to combine with the spaghetti.

9.Serve immediately, garnished with fresh parsley and extra Parmesan cheese.