INGREDENT
- 8 oz spaghetti (or fettuccine)
- 2 boneless chicken breasts, cut into strips
- 4 slices bacon, chopped
- 2 cloves garlic, minced
- 2 large eggs
- ½ cup grated Parmesan cheese
- ½ cup heavy cream (optional for creamier sauce)
- 2 tbsp olive oil
- Salt & black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook pasta in salted boiling water according to package directions. Reserve ½ cup of the pasta water before draining.
- In a large skillet, cook bacon over medium heat until crispy. Remove and set aside.
- In the same pan, add olive oil and cook chicken until golden brown and cooked through. Remove and set aside.
- Add garlic to the pan and sauté briefly until fragrant.
- In a bowl, whisk together eggs, Parmesan cheese, and heavy cream (if using).
- Add the drained pasta to the skillet, then quickly pour in the egg-cheese mixture, tossing well. Add a splash of reserved pasta water if needed for creaminess.
- Stir in the bacon and chicken, season with salt and pepper, and toss until combined.
- Garnish with fresh parsley and extra Parmesan before serving.
Do you want me to make this authentic Italian-style carbonara (without cream, just eggs and cheese) or keep it as a creamy restaurant-style version?