Simple Carbonara with Sage

• 4 slices Thick Cut Bacon, Diced
• 2 Tablespoons Olive Oil
• 1 whole Large Onion, Chopped
• 3 cloves Garlic, Minced
• 1 whole Boneless Chicken Breast, Cut Into Cubes
• 1- 1/2 cup Chicken Stock
• 4 whole Sage Leaves, Chopped
• 1 pound Linguine
• 3 whole Egg Yolks
• 1 cup Fresh Grated Parmesan
• Fresh Ground Pepper And Salt To State

1. Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
2. Heat the olive oil in a large, heavy skillet over medium heat.
3. Add the bacon and cook, stirring, until the bacon is lightly browned but still soft, about 6 minutes.
4. Measure out 3 to 4 tablespoons of the bacon fat, add the onions, garlic and chicken and cook until onions are wilted but still crunchy, about 4 to 5 minutes.
5. Add the stock, bring to a boil, and adjust the heat to a simmer.
6. Add sage and cook until the liquid is reduced by about half.
7. In the meantime, stir the linguine into the boiling salted water.
8. Return to a boil, stirring frequently.
9. Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes.
10. Ladle off about a cup of the pasta-cooking water.
11. Drain the pasta, return it to the pot, and pour in the sauce.
12. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce.
13. Check the seasoning, add salt if necessary.
14. If necessary, add as much chicken stock or pasta cooking water as needed to make enough sauce to coat the pasta generously.
15. Remove the pan from the heat and add the egg yolks one at a time, tossing well after each.
16. Add the grated cheese, then the black pepper, tossing well, and serve immediately in warmed bowls.

bacon, olive oil, onion, garlic, chicken, chicken, sage, linguine, egg yolks, parmesan, ground pepper

Taken from tastykitchen.com/recipes/main-courses/simple-carbonara-with-sage/ (may not work)