Ingredients
Scale
- 12 ounces dry spaghetti
- 2 large eggs at room temperature
- 2 egg yolks
- 1 cup freshly grated Parmesan cheese, plus more for serving
- 1 ½ teaspoons freshly cracked black pepper, divided
- 2 tablespoons olive oil
- 5 thick-cut bacon strips, diced
- 3 cloves garlic, thinly sliced or minced
- 1 pound boneless skinless chicken breast, cut into ½-inch pieces
- ½ teaspoon kosher salt, plus more to taste
- Fresh chopped parsley, optional, for garnish
Instructions
- Bring a large pot of salted water to boil, then cook spaghetti until al dente, reserving 1 cup of pasta water.
- Whisk together eggs, egg yolks, Parmesan cheese, and black pepper in a bowl.
- Heat olive oil in a skillet, cook bacon until crispy, then add garlic and sauté.
- Transfer bacon and garlic to a bowl, leaving some fat in the skillet.
- Cook chicken in the same skillet until golden and cooked through, then return bacon and garlic.
- Add reserved pasta water and drained spaghetti, toss until sauce thickens.
- Lower heat, add egg mixture, and quickly toss until creamy. Return chicken and bacon to combine.
- Serve warm, garnished with additional Parmesan and parsley.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use room temperature eggs for a creamier sauce.
Toss pasta quickly with the egg mixture to avoid scrambling.
Consider adding a splash of white wine for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 620
- Sugar: 2
- Sodium: 800
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 67
- Fiber: 3
- Protein: 28
- Cholesterol: 220