Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 12 oz spaghetti
- 6 strips thick-cut bacon or pancetta
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 3 large eggs
- 4 cloves fresh garlic, minced
- 1 tsp freshly cracked black pepper
- Chopped parsley (optional, for garnish)
Instructions
- Cook the spaghetti in salted water until al dente according to package instructions. Reserve some pasta water before draining.
- In a skillet over medium heat, cook diced bacon until crispy. Remove and set aside, leaving drippings.
- Season chicken with salt and pepper; cook in the same skillet until golden brown and cooked through.
- In a bowl, whisk heavy cream, eggs, Parmesan cheese, minced garlic, and black pepper until well combined.
- Add hot pasta to the skillet with chicken and bacon; quickly pour sauce over while stirring to combine.
- If necessary, stir in reserved pasta water for desired creaminess.
- Serve immediately, garnished with extra Parmesan and parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 610
- Sugar: 2g
- Sodium: 895mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 235mg