Ingredients
- 2 tablespoons olive oil
- 2 chicken breasts, diced
- Salt and black pepper, to taste
- 3 cloves garlic, minced
- 200g (7 oz) bacon or pancetta, chopped
- 3 large egg yolks
- 1 whole egg
- 1 cup grated Parmesan cheese
- 350g (12 oz) spaghetti or fettuccine
- 1/2 cup pasta water (reserved from boiling)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook the pasta:
Bring a large pot of salted water to a boil. Cook pasta according to package directions. Reserve 1/2 cup of the pasta water, then drain. - Cook the chicken:
Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then cook until golden brown and cooked through, about 5–7 minutes. Remove and set aside. - Cook the bacon:
In the same skillet, add chopped bacon and cook until crispy. Add garlic and sauté for 1 minute until fragrant. - Make the sauce:
In a bowl, whisk together egg yolks, whole egg, and Parmesan cheese. Set aside. - Combine:
Return chicken to the skillet with the bacon. Add cooked pasta and toss. Remove from heat. Quickly pour in the egg mixture, stirring rapidly so the eggs don’t scramble. Add a splash of reserved pasta water to loosen the sauce if needed. Stir until creamy. - Serve:
Garnish with chopped parsley and extra Parmesan if desired. Serve immediately.
Let me know if you want a baked version or a dairy-free twist!