Chicken Carbonara

Cook the spaghetti in a large pot of salted boiling water until al dente. Drain, reserving 1/2 cup of the pasta water, and set aside.

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In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the skillet.

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Add the chicken pieces to the skillet and season with salt and pepper. Cook until the chicken is golden and cooked through, about 5 to 7 minutes.

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In a bowl, whisk together the eggs and grated Parmesan cheese. Slowly pour in the reserved pasta water, while whisking, to temper the eggs.

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Full recipe & nutritional info on bakedbree.com

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