3 ounces freshly grated Parmesan cheese plus more for serving
salt
freshly ground black pepper
DIRECTIONS
Place chicken breasts in a saucepan and pour in enough water to cover. Bring to a boil over medium heat and simmer until chicken is no longer pink, 10 to 12 minutes. Set chicken on a plate to cool and when cool shred by hand.
While the chicken cooks, place the diced bacon in a skillet over medium heat and cook until crispy. Drain bacon on paper towels and set aside.
In a large mixing bowl, whisk together the eggs, Parmesan, 1/4 tsp salt and 1/4 tsp freshly ground black pepper, set aside.
Cook the pasta according to package directions. Drain pasta while reserving a 1/2 cup of the pasta water. Stir the pasta in with the egg mixture while the pasta is still hot, toss to coat.
Stir the bacon and shredded chicken in with the pasta. Pour in just enough of the reserved pasta water to reach your desired consistency.
Salt and pepper to taste and serve topped with extra Parmesan.
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