Ingredients
- 2 large chicken breasts, diced
- 8 oz (225g) spaghetti or fettuccine
- 4 slices bacon, chopped
- 2 cloves garlic, minced
- 2 large eggs
- 1 cup freshly grated Parmesan cheese
- ½ cup heavy cream (optional, for a creamier version)
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped bacon and cook until crispy. Remove bacon with a slotted spoon and set aside, leaving the fat in the skillet.
- In the same skillet, add diced chicken and cook until golden and cooked through. Add minced garlic and sauté for 1 minute until fragrant. Remove from heat.
- In a bowl, whisk together eggs, Parmesan cheese, and heavy cream (if using). Season with a pinch of salt and plenty of black pepper.
- Add drained pasta to the skillet with the chicken. Toss to combine. Remove the pan from heat (important so the eggs don’t scramble). Pour the egg mixture over the pasta, quickly tossing everything together. Add a splash of reserved pasta water as needed to create a silky sauce.
- Stir in the cooked bacon. Taste and adjust seasoning.
- Serve immediately, garnished with extra Parmesan and chopped parsley.
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