Teriyaki Carbonara

 

4 pounds chicken breast

1 1/2 cups teriyaki sauce, divided

Dash salt

2 pounds spaghetti

1 cup heavy cream

4 eggs

2 cups grated Parmesan cheese

8 scallions, chopped

 

Bring a pot of salted water to a boil and turn the oven on broil, making sure the top rack is approximately 4 inches from the top. Cut up the chicken breast into bite-sized pieces. Toss the chicken in a bowl with 1/2 cup teriyaki sauce. Place aluminum foil on a sheet pan and spread the chicken on top. Sprinkle salt. Put the spaghetti in the boiling water and put the chicken under the broiler. While the pasta and chicken are cooking, combine the cream, eggs, cheese, and scallions into a pot with the remaining teriyaki sauce. Whisk and turn the heat on low. Cook both the pasta and the chicken for approximately 7 to 9 minutes, or until the chicken is almost fully cooked and the pasta is edible but al dente. Combine the chicken and spaghetti in the pot with the sauce and cook for another minute until it has come together. Serve hot.