Creamy Pasta Chicken Carbonara

Creamy Chicken Pasta Carbonara

Ingredients:
4 strips thick cut bacon, diced and fried
2 boneless chicken breasts, cooked 
2 garlic cloves
1/4 cup fresh basil leaves, chopped
4 eggs
12 oz. linguine
Salt + pepper
1/3 cup heavy cream
3/4 cup grated Parmesan

Directions:
Bring to a boil is a large pot, 8 cups water.

Dice bacon and fry til just crisp.  Cook chicken breasts in bacon drippings with the garlic.  Slice, set aside.

In a bowl, beat eggs to combine, add salt and pepper and heavy cream.

When Linguine is al dente, reserve 1 cup of pasta water and drain pasta.

Pour off bacon grease from skillet.  Add linguine bacon and sliced chicken.  Quickly toss with liquid mixture and stir and toss.  (Do not overcook as you will have scrambled eggs instead of creamy pasta.)  Add chopped basil leaves.  Serve immediately.

Note;  The last step of adding the creamy mixture is important to have everything timed right and act quickly to toss just enough to coat the pasta.  Add a little pasta water if necessary to thin the mixture.