I made this for the first time in January (thanks for the recipe, Mom!) and it quickly became a family favorite. But it is definitely not healthy. If you had a weight loss related New Year’s Resolution, you might as well stop reading here. But seriously, what’s not to love about pasta, heavy cream, and bacon? So we’ll get heart attacks. Worth it.
Bonus: This meal can be made in about 20 minutes (unless you are a super slow onion chopper).
1 lb. spaghetti (we like thin wheat spaghetti)
4 oz. bacon, diced
1 med. Onion, diced
1 ½ c. heavy cream (you can use milk instead)
2 chicken breasts, cut in strips
2 tbsp. butter
½ c. grated cheese (we like shaved Parmesan)
salt and pepper, to taste
4 egg yolks
1. Cook spaghetti in boiling water. Meanwhile, in large saucepan sauté the diced bacon until golden. Drain off some of the bacon drippings; add butter, chicken strips and onion, and cook until chicken is tender.
2. Drain spaghetti and place into the pan with the chicken. Add cream, salt and pepper, stir well. Add egg yolks and cheese. Place on dish, top with chopped parsley; serve immediately.
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