Ingredients
- 2 large boneless, skinless chicken breasts (sliced or diced)
- 12 oz (340g) spaghetti or fettuccine
- 4 slices bacon (chopped)
- 3 cloves garlic (minced)
- 2 large eggs
- 1 cup grated Parmesan cheese
- ½ cup heavy cream (optional, for extra creaminess)
- 2 tbsp olive oil
- Salt and black pepper, to taste
- Fresh parsley (chopped, for garnish)
Instructions
- Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken and season with salt and pepper. Cook until golden and cooked through. Remove and set aside.
- In the same skillet, add chopped bacon. Cook until crispy, then add minced garlic and cook for about 30 seconds until fragrant.
- In a bowl, whisk together eggs, Parmesan, and cream (if using).
- Reduce the skillet heat to low. Add cooked pasta and chicken back to the skillet. Quickly pour in the egg mixture, tossing continuously. Add a little reserved pasta water at a time until the sauce reaches your desired consistency — creamy and glossy.
- Season with extra salt and pepper if needed.
- Serve immediately, garnished with fresh parsley and extra Parmesan if desired.
Would you like a version without cream, or maybe tips for variations?