Chicken Carbonara

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• 12 ounce spaghetti (dry)
  Ingredient note

  Source: 12 ounce spaghetti (dry)
• 2 each large eggs
  Ingredient note

  Source: 2 large eggs
• 2 each large egg yolks
  Ingredient note

  Source: 2 large egg yolks
• 1 ½ cups Parmesan cheese (freshly grated)
  Ingredient note

  Source: 1 ½ cups Parmesan cheese (freshly grated)
• ¼ teaspoon salt (or to taste)
  Ingredient note

  Source: ¼ teaspoon salt (or to taste)
• ½ teaspoon pepper (or to taste)
  Ingredient note

  Source: ½ teaspoon pepper (or to taste)
• 6 ounce bacon (sliced - use guanciale or pancetta instead if you want more authentic carbonara)
  Ingredient note

  Source: 6 ounce bacon (sliced - use guanciale or pancetta instead if you want more authentic carbonara)
• 1 pound chicken (cooked and shredded)
  Ingredient note

  Source: 1 pound chicken (cooked and shredded)
• 4 cloves garlic (minced)
  Ingredient note

  Source: 4 cloves garlic (minced)
• As Needed Black pepper
  Ingredient note

  Required by source directions; authorized salt/pepper exception.

1. Pasta: Cook the spaghetti in a large pot of salted boiling water until al dente according to package instructions. Reserve 1 1/4 cup of the pasta cooking water.
2. Eggs: Whisk the 2 whole eggs and 2 egg yolks with 1 1/4 cup of the parmesan cheese, salt, and pepper. Set aside.
3. Meats: Cook the bacon in a skillet over medium high heat. When almost crisped, add the chicken and cook for another 2-3 minutes, until the bacon is done. Remove the bacon and chicken with a slotted spoon and set aside.
4. Start the sauce: Reduce the heat in the skillet to medium. Add the garlic and cook for 30 seconds to 1 minute. Add the pasta cooking water into the skillet along with the spaghetti. Toss the spaghetti until the sauce starts to become thickened and glossy. Turn off the heat.
5. Finish the sauce: Pour the egg and Parmesan mixture into the skillet, and toss the pasta. Continue to toss the pasta until the sauce is thick and the eggs are fully cooked. Add the bacon and chicken back to the skillet and stir to combine.
6. Garnish: Top with the remaining cheese and freshly ground black pepper.