Ingredients:

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
  • 4 ounces bacon, diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 clove garlic, minced
  • 1 pound spaghetti or fettuccine
  • 4 large egg yolks
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup reserved pasta water
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions:

  1. Cook pasta according to package directions until al dente. Reserve about 1/4 cup of pasta water before draining.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken, bacon, salt, and pepper. Cook until chicken is cooked through and bacon is crispy. Add minced garlic during the last minute of cooking.
  3. In a medium bowl, whisk together egg yolks, heavy cream, and Parmesan cheese.
  4. Reduce heat to low. Add cooked pasta to the skillet with the chicken and bacon. Pour the sauce over the pasta.
  5. Gently toss to coat, adding reserved pasta water a tablespoon at a time, if needed, to create a creamy sauce. Do not overcook; the residual heat from the pasta will cook the eggs.
  6. Serve immediately, garnished with fresh parsley and extra Parmesan cheese.