Chicken Carbonara

• 1 lb spaghetti noodles
• 1 teaspoon bacon fat
• 3 garlic cloves, minced
• 2 chicken breasts, cooked and diced
• salt
• 1/2 cup half-and-half
• 2 eggs
• 2 egg yolks
• 2/3 cup grated parmesan cheese

1. Cook the spaghetti according to the package directions until al dente.
2. When you drain the water, reserve 1 cup of pasta water for the sauce.
3. While the spaghetti is cooking, saute the garlic in the bacon fat until browned.
4. Add the chicken to the bacon fat and cook until heated through.
5. In a small mixing bowl, whisk together the half and half, eggs, egg yolks, and parmesan.
6. When the pasta is done, pour 1 cup of the pasta water slowly into the egg mixture to temper.
7. Add the pasta to the saute pan with the chicken.
8. Pour the egg mixture into the saucepan and cook, stirring frequently, until the egg mixture reaches 160 degrees.
9. Pour the sauce over the noodles and chicken and toss to combine.
10. Add more salt if desired.

noodles, bacon fat, garlic, chicken breasts, salt, eggs, egg yolks, parmesan cheese

Taken from www.food.com/recipe/chicken-carbonara-534950 (may not work)