Preparation time: 25 minutes Cooking time: 45 minutes
- 2 tbsps butter
- 1 tbsp oil
- 4 tsps parsley flakes
- 6 slices bacon, chopped (optional)
- 1 1/2 pounds skinless, boneless chicken breast cut in halves
- ¼ pound ham (optional)
- salt and ground black pepper to taste
- 3 cloves garlic
- 1 teaspoon ground black pepper
- 1/2 cup white wine (optional)
- 1 1/2 cups grated Parmesan cheese
- 3 large eggs
- 1 gallon water
- 1 pound spaghetti
- 1 can of cream/milk
- Cook the bacon and ham in a large skillet over medium heat until crisp and brown. You can remove them from skillet with a slotted spoon and drain on a paper towel-lined plate. I usually just throw the oil from bacon fats, but others might want to reserve it instead of using butter.
- Spice up your chicken with salt and pepper. Heat 2 tablespoons of butter in the skillet over medium heat. Cook chicken breast until no longer pink in the center and the juices run clear, about 5 minutes per side. Transfer to cutting board and tent with foil. Rest chicken for 5 minutes before slicing. Set aside.
- Using the same skillet, stir garlic and ground black pepper until fragrant. Pour wine into skillet; cook at a simmer until thickened, about 2 minutes. Remove from heat.
- Whisk Parmesan cheese, eggs, and cream/milk together in a bowl. Slowly stream wine mixture into the Parmesan mixture while whisking repeatedly.
- Bring a large pot of generously salted water to a boil. Put 1 tablespoon oil in the pot so that the spaghetti won’t clump together. Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes. Remove water from the pot and make sure to reserve ½ cup.
- Stir bacon, chicken, and wine mixture into the spaghetti. Thin sauce with reserved pasta water as desired.
- Garnish with 4 teaspoons of parsley flakes to add appeal.