Cooking Instructions

• Bring a large pot of salted water to a boil and add the spaghetti or fettuccine. Cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta, reserving 1 cup of starchy pasta water.
• Season the chicken with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Sear the chicken for about 6-7 minutes per side, until golden brown and cooked through. Remove from skillet and let rest.
• In the same skillet, add diced thick-cut bacon and cook until crispy, about 4-5 minutes. Stir in minced garlic and sauté for an additional 30 seconds.
• Lower the heat and whisk in heavy cream and Parmesan cheese. Stir continuously until cheese melts and sauce is smooth, about 2-3 minutes.
• Slice the rested chicken and return it to the skillet along with the drained pasta. Toss gently, coating pasta with the creamy sauce. Add reserved pasta water, a little at a time, until desired creaminess is achieved.
• Plate the carbonara and garnish with chopped parsley and extra grated Parmesan cheese if desired. Serve immediately.