Part 5/9:
The cooked pasta is added to the sauce, along with a few ladles of reserved pasta water to loosen and emulsify the sauce. The mixture bubbles and thickens, creating a glossy, creamy coating. The sliced chicken is introduced into the pasta and sauce, allowing the flavors to meld.
To enrich the dish further, two egg yolks are whisked into the hot pasta mixture off the heat. This step, reminiscent of a carbonara, adds a custardy richness and helps bind the sauce beautifully. Care is taken to mix quickly to prevent scrambling the eggs, using residual heat to gently cook them into the sauce.
The final seasoning includes salt and freshly ground black pepper. The dish is stirred until smooth and creamy, then presented with a squeeze of fresh lemon zest on top for an extra citrus burst.