BACON FETTUCCINE CARBONARA RECIPES

Steps:

• In a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve 1 cup pasta water before draining.
• In a medium bowl, whisk eggs and Parmesan until combined. 
• Meanwhile, in a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Reserve fat in skillet and transfer slices to a paper towel–lined plate to drain. Break into bite-size pieces. 
• Add garlic to skillet and cook until fragrant, about 1 minute. Add cooked pasta and toss until fully coated in bacon fat. Remove from heat. Pour over egg-and-cheese mixture and stir vigorously until creamy (being careful not to scramble eggs). Add pasta water a few tablespoons at a time to loosen sauce. 
• Season generously with salt and pepper and stir in cooked bacon.
• Drizzle with oil and garnish with flaky sea salt (if using), Parmesan, and parsley before serving. 

Steps:

• In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and return to pot.
• Meanwhile, in a large skillet over medium heat, cook bacon 5 minutes. Add garlic and cook until bacon is crispy, 2 to 3 minutes more. Transfer to a bowl and drain half the fat in skillet.
• Add chicken to skillet and increase heat to medium-high. Season generously with salt and pepper and cook, flipping halfway through, until no longer pink, 10 minutes.
• Reduce heat to low and return bacon to skillet. Toss, then add cooked pasta and toss until combined.
• In a small bowl, beat together eggs, Parmesan, and parsley and season with salt and pepper.
• Pour egg mixture over pasta and toss until coated, then add a couple tablespoons pasta water until creamy. (Add more pasta water by the tablespoonful as necessary.)
• Garnish with Parmesan and parsley and serve immediately.