Ingredients:

  • 1 lb spaghetti
  • 1 lb boneless, skinless chicken breast, thinly sliced into strips
  • 6 oz beef bacon, diced
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 4 large egg yolks
  • 1 cup freshly grated Parmesan cheese
  • 1/4 cup heavy cream
  • 1 tsp freshly cracked black pepper
  • 1/2 tsp kosher salt
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil, add the spaghetti, and cook until just al dente; reserve 1 cup of starchy pasta water before draining.
  2. Heat 2 tbsp olive oil in a 12-inch skillet over medium-high heat, add the diced beef bacon, and sauté until the edges are crisp and rich brown.
  3. Add the chicken strips to the pan and sear until golden-brown and cooked through to an internal temperature of 165°F (74°C), stirring in the minced garlic during the last 60 seconds; remove the pan from heat.
  4. In a medium mixing bowl, whisk together the 4 egg yolks, 1 cup grated Parmesan, 1/4 cup heavy cream, and 1 tsp black pepper until a thick paste forms.
  5. Slowly whisk 2 tablespoons of the reserved hot pasta water into the egg mixture to temper the eggs.
  6. Toss the drained, hot spaghetti directly into the skillet with the chicken and beef bacon.
  7. Pour the egg and cheese mixture over the pasta and toss rapidly using tongs over very low heat or with the heat off entirely for 1-2 minutes using residual warmth.
  8. Add the reserved pasta water one tablespoon at a time until the sauce becomes a glossy, velvety coating.
  9. Garnish with 2 tbsp chopped fresh parsley and extra Parmesan cheese before serving.