Ready in 45 minutes
A personal adaptation of chicken carbonara that is a huge hit with my family and friends.
Bring salted water to boil for fettuccine. Cook to al dente and set aside. This can be done concurrently with other steps.
Cook bacon to desired doneness in shallow pan or skillet. I prefer a little crispier and it generally works better with this recipe. It tends to work best if you cut the bacon ahead of time and cook it that way. Alternately, you can cook whole and crumble bacon. Retain about 4-5 tablespoons of fat in the pan. Drain bacon on paper towels and set aside.
Cook chicken at medium-high in the same pan as the bacon, using the bacon grease. The goal is to get a good crisp to the chicken. Set aside once done.
Melt butter in a sauce pan over medium-low heat. Add parmesan cheese and cream. Stir until almost to boil. Crack the eggs into a bowl. Add about 1/2 cup of this cheese mixture to the eggs in the bowl and quickly stir together to temper the eggs, then add that to the cheese mixture. Heat another 1-2 minutes and remove from heat.
In large bowl, add noodles, followed by cheese mixture. Stir to mix. Add bacon and chicken and mix. Top with freshly ground pepper to taste. Serve hot.
I can do this start to finish in about 30 minutes. Typically start the water boiling at the same time I start cooking the bacon. When the bacon is done, the water is usually ready for the noodles. So, I start the chicken, noodles and sauce all about the same time. They come together about the same time for all to be hot and yummy.