Ingredients:

  • 1 lb spaghetti
  • 1 lb chicken breast, thinly sliced into strips
  • 4 oz beef bacon, diced
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp kosher salt
  • 4 large egg yolks
  • 1 cup grated Parmesan cheese
  • 1/4 cup heavy cream
  • 1 tsp freshly cracked black pepper
  • 1 cup reserved pasta water

Instructions:

  1. Bring a large pot of water to a boil and add the 1 tsp kosher salt.
  2. Add the 1 lb spaghetti and cook until just under al dente (usually 2 minutes less than the package directions).
  3. Before draining the pasta, scoop out 1 cup of the cloudy pasta water and set it aside.
  4. While the pasta cooks, heat 2 tbsp olive oil in a 12-inch skillet over medium-high heat.
  5. Add the 4 oz diced beef bacon and fry until the edges are crisp and rich brown.
  6. Add the 1 lb chicken strips in a single layer; sear for 3-4 minutes per side until golden and they reach a safe internal temperature of 165°F (74°C).
  7. Stir in the 3 cloves minced garlic for the final 60 seconds until fragrant.
  8. In a mixing bowl, whisk together 4 egg yolks, 1 cup grated Parmesan, 1/4 cup heavy cream, and 1 tsp black pepper until a thick paste forms.
  9. Reduce skillet heat to low.
  10. Transfer the hot pasta directly from the pot into the skillet with the chicken and bacon, and toss to coat in the fats.
  11. Remove the pan from the heat entirely.
  12. Quickly pour in the egg mixture and 1/4 cup of reserved pasta water.
  13. Stir vigorously for 1-2 minutes until the residual heat cooks the eggs into a velvety sauce; add more reserved pasta water if the sauce is too thick.