Ingredients
Scale
12 oz. fettuccine
4 slices bacon
3 cloves garlic minced
1/2 lb. boneless skinless chicken breasts cut into strips
Freshly ground black pepper
4 large eggs beaten
3/4 c. freshly grated Parmesan
1/3 c. freshly chopped parsley
Instructions
- Cook the pasta in a large pot of salted boiling water according to the package directions until al dente. Drain, reserving ½ cup of the pasta water, and return the pasta to the pot.
- Cook the bacon in a large skillet over medium heat for about 5 minutes. Add the garlic and sauté for 2–3 more minutes, until the bacon is crispy. Transfer everything to a bowl and drain half the fat from the skillet.
- Add the chicken to the skillet and turn up the heat to medium-high. Season generously with salt and pepper, and cook, flipping once, until the chicken is cooked through, about 10 minutes.
- Reduce the heat to low and return the bacon to the skillet. Toss, then add the cooked pasta and toss again to combine.
- Whisk together the eggs, Parmesan, and parsley in a small bowl. Season with salt and pepper.
- Pour the egg mixture over the pasta and toss quickly to coat. Add a couple tablespoons of the reserved pasta water to loosen and make it creamy. Add more water, a tablespoon at a time, if needed.
- Garnish with extra Parmesan and parsley, and serve right away while it’s warm and silky.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stove
- Cuisine: Italian
