Ingredients
12 oz. fettuccine
4 slices bacon
3 cloves garlic, minced
1/2 lb. boneless skinless chicken breasts, cut into strips
Kosher salt
Freshly ground black pepper
4 large eggs, beaten
3/4 c. freshly grated Parmesan, plus more for garnish
1/3 c. freshly chopped parsley, plus more for garnish
Preparation
Step 1In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and return to pot.Step 2Meanwhile, in a large skillet over medium heat, cook bacon 5 minutes. Add garlic and cook until bacon is crispy, 2 to 3 minutes more. Transfer to a bowl and drain half the fat in skillet.Step 3Add chicken to skillet and increase heat to medium-high. Season generously with salt and pepper and cook, flipping halfway through, until no longer pink, 10 minutes.Step 4Reduce heat to low and return bacon to skillet. Toss, then add cooked pasta and toss until combined. Step 5In a small bowl, beat together eggs, Parmesan, and parsley and season with salt and pepper.Step 6Pour egg mixture over pasta and toss until coated, then add a couple tablespoons pasta water until creamy. (Add more pasta water by the tablespoonful as necessary.)Step 7Garnish with Parmesan and parsley and serve immediately.
This version adds a bit of protein by way of sautéed chicken breasts, making it the perfect quick and easy weeknight dinner. The key to this dish is to not skimp on the seasoning, especially on the chicken. The pepper will toast slightly on the chicken and add a slight peppery bite that is absolutely unresistable. No fettuccine on hand? Spaghetti, bucatini, linguine, or capellini would all be great instead. All that truly matters is that you are able to top it off with a good dusting of freshly gratedparm. Happy slurping! Made it? Let us know how it went in the comment section below!
