Creamy Chicken Carbonara Pasta with Parmesan

Cook the pasta according to package instructions until al dente. Drain and set aside.

While the spaghetti is cooking, season the chicken breasts with salt and black pepper. Heat a skillet with some oil over medium heat and cook the chicken until golden brown and cooked through. Remove from the skillet and let cool for a few minutes. Cut chicken into thin slices.

In the same skillet, cook the chopped bacon until crispy. Remove the bacon from the skillet using a slotted spoon and set aside. Keep fat in the skillet.

In the same skillet, add the garlic and sauté for about a minute until fragrant. Be careful not to burn.

Reduce the heat to and pour in cream. Cook while stirring continously, until the cream starts to thicken, about 3-4 minutes.

In a small mixing bowl, mix the eggs and grated Parmesan cheese together. Slowly pour into the skillet, stirring to prevent the eggs from scrambling. Cook until the sauce thickens further.

Add the cooked pasta, chicken, and bacon into the skillet with the sauce. Toss everything together until pasta is covered with the creamy sauce. Cook for another 2 minutes.

Remove from heat and season with salt and pepper to taste. Serve hot with chopped parsley.