INGREDIENTS
- 6 slices thick-cut bacon chopped
- 6 chicken tenders
- 3 garlic cloves minced
- 1 lb spaghetti
- 6 egg yolks
- ¼ cup heavy cream
- ½ cup pasta water
- 1 cup grated parmesan cheese
- ½ teaspoon kosher salt
- 1/8 teaspoon black pepper
INSTRUCTIONS
- Bring a large pot of water to a rolling boil. Season liberally with salt.
- Heat a large skillet to a medium heat. Add bacon. Cook bacon until is crisp. Use a slotted spoon to remove. Drain on a paper towel.
- While the bacon cooks, add egg yolks, parmesan cheese, cream, salt, and pepper to a medium bowl. Whisk to combine.
- Season chicken tenders with salt and pepper on both sides. Add to the rendered bacon fat and cook until golden brown on both sides, about 2-3 minutes per side. Set aside and slice.
- While the chicken cooks, drop the pasta into the water. Cook until just under aldente (it will continue to cook when you toss the pasta with the sauce.)
- Remove the chicken from the pan and set aside. Lower the heat to medium and add garlic. Cook for 1-2 minutes until fragrant.
- Use the tongs to transfer the pasta to the garlic and bacon fat. Toss to combine. Reserve starchy cooking liquid.
- Remove the pan from the heat and while tossing the pasta, pour in the egg, cream, and cheese mixture. Toss together and place back over a low flame. Continue to toss the pasta until the cheese melts and the sauce is thick, about 2-3 minutes. Do not turn the heat up too high or you could curdle the eggs, a very low heat works great. Add the bacon back in and toss again. If needed, add pasta water ¼ cup at a time to reach desired consistency of sauce.
- Season to taste with salt and pepper. Arrange chicken on top. Serve!
NOTES
- Cook the pasta al dente. It will continue cooking in the sauce, so take care not to overcook it.
- Be sure to reserve some other the pasta cooking water. It will help to loosen up the sauce and make it silky smooth.
- It’s a perfect meal by itself, but goes great with a side of garlic bread or sautéed veggies.