Put a large pot of water on the on the stove and salt when it comes to a boil.
Add the spaghetti and cook until al dente, about 11 minutes.
As soon as the pasta is cooking, heat 2 tablespoons of oil in a heavy bottomed pan on medium high.
Salt and pepper the chicken and place it skin side down in the heated pan, 3 minutes.
Flip and cook an additional 3 minutes then remove and set aside.
Add the prosciutto and cook until crisped, 2 minutes turning once. Set aside.
Mix the Parmesan and eggs until smooth and set aside.
Reduce heat to medium, and add 2 tbsp evoo and the diced garlic, cook 1 minute.
Chop the chicken and crumbled prosciutto and add it back to the pan.
As soon as the pasta is cooked, remove a half cup of pasta water and set aside.
Take the pasta from the pot and add it to the pan with the garlic, prosciotto and chicken.
Mix the pasta with the oil and pancetta for 2 minutes to coat it.
Take the pan off the heat and add the egg and Parmesan mixture.
Mix quickly to ensure the pasta is evenly coated.
Add the reserved pasta water and mix until smooth.