16ouncesspaghetticooked (you can use Linguine, Fettucini, or egg noodles)
6strips of baconcut into pieces (about 1 inch)
2chicken breasts(cubed into bite-size, about 1 inch, about 1 pound)
1teaspoonsalt
1teaspoongarlic powder
1teaspoonlemon pepper
Carbonara sauce:
4egg yolks
⅓cupgrated Parmigiano cheese
1tablespoondry basil(if you like more basil taste add another tablespoon)
1teaspoonItalian seasoning
⅛teaspoonsalt
⅛teaspoonground black pepper
1cupheavy cream
Instructions
Cook the pasta according to the directions on the package. Set aside.
In a large skillet, I used a 10-inch braiser, to cook the bacon pieces. about 8 minutes. I cut the bacon already into pieces, but you can also cook the bacon whole and then chop it into desired pieces in size.
Once the bacon is cooked, transfer it to a paper towel-lined plate. Gently press down with another paper towel to soak the oil out. Set aside.
Take the bacon grease out of the skillet, minus 1 tablespoon.
On medium heat add the chopped chicken bites.
Sprinkle salt, ground pepper, and lemon pepper seasoning. Cook until the chicken is no longer pink and the internal temperature indicates 165 degrees F, about 8 to 10 minutes.
While the chicken is cooking, in a medium size bowl, combine the egg yolk, grated Parmigiano cheese, dry basil, Italian seasoning, salt, and ground pepper. Whisk until combined.
Add the heavy cream and gently whisk until the ingredients are all combined together. Set aside.
Add the bacon back into the skillet once the chicken is cooked. Mix together on low heat.
Add the pasta and mix so the chicken and bacon are mixed with the pasta.
Slowly pour the heavy cream mixture on the pasta. Using 2 serving forks or a pair of cooking tongs mix until the pasta is coated with the cream/egg yolk mixture.
Cook on low medium heat until heated through, 4 to 5 minutes.
Serve and enjoy!
Notes
Why just the egg yolk? It makes the sauce creamier. When adding the whole egg to the pasta, the residual heat of the pasta cooks the egg white leaving some white pieces on the pasta.