Fettuccini Carbonara

Pasta Carbonara

12 oz pasta (fettucine is traditional, but you can use any pasta of your choice)

4 slices bacon, cut up

3 cloves garlic, minced

1/2 lb. boneless skinless chicken breasts, cut up

Montreal steak seasoning or Kosher salt and pepper

4 large eggs, beaten

3/4 cup freshly grated Parmesan cheese

1/3 cup or so freshly chopped parsley

Cook pasta el dente according to directions in salt water.  Drain, but reserve a cup or so of the pasta water. (Put the colander over a container that will catch some of the pasta water.)

Season the chicken pieces with Montreal steak seasoning or salt and pepper.  Mix well with hands and let sit.

While the pasta is cooking, Heat a large skillet over medium heat and cook the bacon pieces.  Add the garlic and cook well.  When bacon is crispy, remove bacon to a bowl or plate and add the chicken into the pan.  Cook until done and no longer pink and well coated in the drippings.  Reduce the heat to low and return the bacon to the pan and toss together.  Then add the cooked pasta and toss all together.  

In a small bowl, beat the eggs and add the Parmesan cheese and parsley.  Add Kosher salt and  pepper.  Beat together and pour over the pasta.  Add 1/3 cup of the pasta water and toss all together.  Stir and toss for a few minutes.  Add more pasta water to make a nice creamy sauce.

Serve while hot with more Parmesan and parsley to garnish.