Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
1 pound spaghetti
While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add chicken, salt, and pepper. Cook until chicken is cooked through (about 5-7 minutes). Add the garlic and bacon and cook until the bacon is crisp (about 2-3 minutes).
1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 2 cloves garlic, 4 ounces pancetta or bacon
In a large bowl, whisk together egg yolks, Parmesan cheese, heavy cream, salt, and pepper.
4 large egg yolks, 1/2 cup grated Parmesan cheese, 1/4 cup heavy cream, 1/4 teaspoon salt, 1/4 teaspoon black pepper
Drain the pasta well and add it to the skillet with the chicken and bacon. Remove from heat.
1 pound spaghetti, 1 pound boneless, skinless chicken breasts, 4 ounces pancetta or bacon
Immediately pour the egg yolk mixture over the hot pasta and chicken. Toss quickly and continuously to coat the pasta. The heat from the pasta will cook the eggs and create a creamy sauce (if the sauce is too thick, add a little of the reserved pasta water until you reach the desired consistency).
4 large egg yolks, 1 pound spaghetti, 1 pound boneless, skinless chicken breasts
Serve immediately, garnished with additional Parmesan cheese and black pepper, as desired. Enjoy your Best-Ever Chicken Carbonara!
1/2 cup grated Parmesan cheese, 1/4 teaspoon black pepper
