Ingredients
- 2 boneless, skinless chicken breasts (sliced into strips or cubes)
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 4 strips bacon (chopped)
- 3 cloves garlic (minced)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 large egg yolks
- 8 oz spaghetti or fettuccine
- 1/4 cup reserved pasta water (as needed)
- Fresh parsley (chopped, for garnish)
- Additional Parmesan (for topping)
Instructions
- Cook Pasta
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, reserving 1/4 cup of pasta water. Set aside. - Cook Bacon
In a large skillet over medium heat, cook bacon until crispy. Remove bacon with a slotted spoon and set aside. Leave about 1 tablespoon of bacon fat in the pan. - Cook Chicken
Season chicken with salt and pepper. Add olive oil to the same pan and cook chicken until browned and cooked through (about 5–7 minutes). Remove from pan and set aside. - Make the Sauce
In the same pan, sauté garlic for 30 seconds. Lower heat and add heavy cream. Stir in Parmesan cheese and let it melt, creating a creamy sauce. - Add Egg Yolks
In a small bowl, whisk egg yolks. Temper them by slowly whisking in a few tablespoons of the hot cream sauce. Then pour the yolks into the sauce, stirring quickly to avoid scrambling. - Combine Everything
Add cooked pasta to the pan, along with chicken and bacon. Toss to coat evenly. Add reserved pasta water a little at a time if sauce is too thick. - Serve
Garnish with parsley and extra Parmesan. Serve hot and enjoy!
Let me know if you want a lighter or dairy-free version!