Recipe By: Penn State Food Labs

Ingredients:​

• 1 pound chicken breast​
• 1 pound package fettuccine​
• ½ pound bacon​
• 2 tsp minced garlic​
• 2 eggs​
• ¾ c grated parmesan cheese​
• Freshly ground pepper

Directions:​

1. Spray a large sauce pan with cooking spray over medium heat.  Cook chicken breast in the pan making sure to flip once when the chicken begins turning white around the edges.  Cook until it reaches 165 F. Then let rest for 5 minutes and cut into 1-inch cubes.​
2. While chicken is cooking, bring 5 quarts of water to a boil.  Add 1 Tbsp of salt (if desired) and drop in fettuccine.  Cook for 8-10 minutes, until pasta is desired tenderness.​
3. Dice bacon and saute with garlic over medium heat (in the pan used to cook the chicken) until the bacon is crunchy.​
4. Beat eggs, parmesan cheese and black pepper together in a bowl with a whisk.​
5. When pasta is done, reserve ½ c of pasta water.  Drain the rest of the water and put pasta back in the pot.​
6. Add chicken, bacon/garlic/fat drippings and egg mixture to pasta.  (If pasta seems dry, add some of the reserved pasta water).  Stir and sprinkle with parmesan cheese and fresh ground black pepper. ​