Ingredients:
2 boneless, skinless chicken breasts, diced
6 slices bacon, chopped
12 oz spaghetti or fettuccine
3 cloves garlic, minced
2 eggs
¾ cup grated Parmesan cheese
1 cup heavy cream
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon red pepper flakes (optional)
2 tablespoons chopped parsley (for garnish)
Directions:
Cook the Pasta: Boil pasta according to package instructions. Reserve ½ cup pasta water, then drain and set aside.
Cook the Bacon: In a large skillet, cook bacon over medium heat until crispy. Remove and set aside, leaving about 1 tablespoon of bacon grease in the pan.
Cook the Chicken: Add diced chicken to the skillet and cook until golden brown and fully cooked, about 5-7 minutes. Add garlic and sauté for 30 seconds.
Make the Sauce: In a bowl, whisk together eggs, Parmesan cheese, heavy cream, salt, black pepper, and red pepper flakes.
Combine Everything: Lower heat to low. Add cooked pasta to the skillet with the chicken. Quickly stir in the sauce mixture, tossing constantly to coat. Add reserved pasta water as needed to reach desired consistency.
Finish & Serve: Stir in crispy bacon and garnish with fresh parsley.
Serve & Time:
Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
