Instructions:

Begin by cooking the spaghetti or fettuccine according to the package instructions in a large pot of salted boiling water until al dente. Reserve about 1 cup of the pasta water, then drain the pasta and set it aside.

In a large skillet over medium heat, cook the chopped bacon or pancetta until crispy, about 5-7 minutes. Remove the bacon from the skillet and set it aside, leaving the rendered fat in the pan.

In the same skillet, add the diced chicken and season with salt and pepper. Cook until the chicken is browned and cooked through, about 6-8 minutes. Add the minced garlic and cook for an additional minute, stirring frequently.

In a mixing bowl, whisk together the eggs and grated Parmesan cheese until well combined. Gradually add a few tablespoons of the reserved pasta water to the egg mixture to temper it, preventing the eggs from scrambling when added to the hot pasta.

Add the drained pasta to the skillet with the chicken and bacon, tossing to combine. Remove the skillet from heat and pour the egg and cheese mixture over the pasta, stirring quickly to create a creamy sauce. If the sauce is too thick, add more reserved pasta water, a little at a time, until desired consistency is reached.

Serve immediately, garnished with fresh parsley and additional Parmesan cheese, if desired.

When preparing Chicken Carbonara, remember that timing is significant. Make sure to have all your ingredients prepped and ready to go before you begin cooking.

The residual heat from the pasta and skillet will help create a creamy sauce, so avoid cooking the egg mixture on direct heat to prevent scrambling. You can also customize the dish by adding vegetables like peas or spinach for added nutrition and flavor. Enjoy your delicious homemade Chicken Carbonara!