Ingredients
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper, to taste
- 12 oz (340 g) spaghetti or fettuccine
- 4 slices bacon, chopped
- 3 cloves garlic, minced
- 3 large eggs
- 1 cup freshly grated Parmesan cheese
- 1/2 cup heavy cream (optional, for extra creaminess)
- 1/2 cup reserved pasta water
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water, then drain and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then add to the skillet. Cook for about 6-8 minutes, stirring occasionally, until golden and cooked through. Remove the chicken and set aside.
- In the same skillet, add chopped bacon and cook until crispy. Add minced garlic and sauté for about 30 seconds until fragrant. Remove from heat.
- In a mixing bowl, whisk together eggs, Parmesan cheese, and heavy cream (if using).
- Return the pasta and chicken to the skillet with the bacon and garlic. Pour the egg mixture over the pasta, tossing quickly to coat. Add reserved pasta water a little at a time until the sauce is silky and coats the pasta.
- Season with additional salt and black pepper if needed.
- Serve immediately, topped with chopped parsley and extra Parmesan if desired.
If you’d like, I can help you adjust this for a lighter or dairy-free version — just let me know!