Chicken and Bacon Carbonara with a Hint of Cream

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.

2. 2

   While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.

3. 3

   Add the diced bacon to the same skillet and cook over medium heat until crispy. Remove the bacon with a slotted spoon and place on a paper towel-lined plate to drain. Leave about 1-2 tablespoons of bacon fat in the skillet.

4. 4

   In a medium bowl, whisk together the whole eggs, egg yolks, Pecorino Romano, Parmesan, heavy cream, and black pepper until well combined. Set aside.

5. 5

   Reduce the heat under the skillet to low. Add the minced garlic to the bacon fat and cook for 30 seconds until fragrant, being careful not to burn it. Return the cooked chicken to the skillet. Add the drained spaghetti to the skillet with the chicken and garlic.

6. 6

   Pour the egg and cheese mixture over the hot pasta and chicken. Toss quickly and continuously for 1-2 minutes, adding a splash of the reserved pasta water (1/4 cup at a time) as needed to create a smooth, creamy sauce that coats the pasta. The heat from the pasta will cook the eggs without scrambling them.

7. 7

   Stir in the crispy bacon. Taste and add salt if necessary. Serve immediately, garnished with extra grated cheese and fresh parsley, if desired.