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Ingredients
Scale
- 12 ounces dry spaghetti
- 2 large eggs (at room temperature)
- 2 egg yolks
- 1 cup freshly grated Parmesan cheese (and 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
- Boil salted water and cook spaghetti until al dente, reserving 1 cup pasta water.
- Whisk together eggs, egg yolks, Parmesan, and black pepper in a mixing bowl.
- In a skillet, heat olive oil and cook diced bacon until crispy, about 5-7 minutes; add garlic and sauté for 1 minute.
- Sauté seasoned chicken in the skillet until golden brown, then combine with bacon and garlic.
- Reduce heat, add reserved pasta water and spaghetti to the skillet, and toss to thicken the sauce.
- Pour in the egg mixture while tossing the pasta gently, allowing the sauce to thicken.
- Stir in bacon and chicken; adjust seasoning to taste.
- Serve warm garnished with more Parmesan and parsley.
Notes
Ensure eggs are at room temperature to prevent scrambling.
Reserve pasta water as it is essential for achieving a creamy sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 650
- Sugar: 2
- Sodium: 800
- Fat: 26
- Saturated Fat: 8
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 70
- Fiber: 3
- Protein: 32
- Cholesterol: 300