chicken carbonara

Directions:

1. Bring a large pot of water to a boil. Cook pasta according to package directions. Reserve 1-1/2 cups pasta water; drain remaining.
2. In a small bowl, whisk together egg yolks and 3/4 cup grated cheese; set aside.
3. Heat olive oil in a large skillet over medium heat. Add bacon and cook until crisp, 7-8 minutes; remove to a paper towel-lined plate.
4. Season chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add to skillet with bacon grease; cook 4-5 minutes per side or until chicken is golden brown on the edges and cooked through. Remove to a cutting board; rest 5 minutes. Slice into thin strips.
5. In the same skillet, add garlic, cook one minute longer. Add reserved 1-1/2 cups pasta water; bring to a simmer. Add spaghetti, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Reduce heat to low; stir in egg and cheese mixture. Toss with tongs until sauce has thickened. Add cooked bacon back to the pan; toss to combine.
6. Serve carbonara in bowls; top with sliced chicken and remaining 1/2 cup grated cheese. Top with additional freshly ground black pepper, if desired.