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Chicken Bacon Carbonara

Carbonara sounds fancy but it's actually one of the faster pastas you can make — the whole thing comes together in the time pasta takes to boil. Adding chicken makes it a full dinner instead of just a side. Just don't scramble the eggs — keep the heat low at the end.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5 servings
Ingredients Method

Ingredients
  

  • 1 lb spaghetti
  • 2 chicken breasts sliced thin
  • 6 strips bacon chopped
  • 4 egg yolks
  • 1 whole egg
  • 1 cup grated Pecorino Romano or Parmesan
  • 3 cloves garlic minced
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • Salt to taste

Method
 

  1. Cook spaghetti according to package directions. Reserve 1 cup pasta water before draining.
  2. In a bowl, whisk together egg yolks, whole egg, cheese, and black pepper. Set aside.
  3. Cook bacon in a large skillet over medium heat until crispy. Remove bacon but leave drippings in the pan.
  4. Add olive oil and garlic to the same pan, then cook chicken slices until cooked through, about 5-6 minutes. Season with salt.
  5. Remove pan from heat and add hot drained pasta to the skillet. Immediately pour egg mixture over pasta and toss quickly, adding pasta water a few tablespoons at a time until sauce is creamy and clings to the noodles.
  6. Stir in bacon and serve immediately with extra cheese and black pepper.