Ingredients
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, sliced into strips
- Salt and black pepper, to taste
- 4 slices bacon, chopped
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1/2 cup heavy cream (optional, for a creamier version)
- 12 oz (340g) spaghetti or pasta of choice
- 1/4 cup chopped parsley (optional, for garnish)
- Extra Parmesan for topping
Instructions
- Cook the Pasta:
Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest. - Cook the Chicken:
In a large skillet, heat olive oil over medium heat. Season chicken with salt and pepper. Sauté until fully cooked and golden brown. Remove and set aside. - Cook the Bacon:
In the same skillet, cook chopped bacon until crispy. Remove bacon and set aside, leaving the fat in the pan. - Add Garlic:
Add minced garlic to the bacon fat and cook for about 30 seconds until fragrant (do not burn). - Prepare the Sauce:
In a bowl, whisk together eggs, Parmesan cheese, and heavy cream (if using). - Combine Everything:
Return pasta to the skillet with garlic, then quickly add the egg-Parmesan mixture. Stir vigorously to coat the pasta, adding reserved pasta water as needed to create a creamy sauce. Add in chicken and bacon. - Serve:
Serve immediately, topped with extra Parmesan and parsley if desired.
Let me know if you’d like a no-cream traditional version or a video-friendly short version too!