Spaghetti Carbonara with Bacon and Tomatoes
5 Oz Parmesan Cheese, freshly grated
12 Oz Spaghetti
6 Strips bacon, Thick, diced
1 LB Chicken, Cooked, diced into bite size pieces.
4 TBS Butter (unsalted)
Salt & Pepper
3 Cloves Garlic, peeled and slightly smashed with a knife
Put a large pot on the stove with enough water that it will cover the spaghetti when you place it in there. Turn heat on high. Add a tsp of salt and let it come to a boil. Add your spaghetti and reduce heat and let simmer for about 10 minutes (or until just done). Do not discard your pasta water. Let it sit until you need it in the last couple steps.
In the meantime place a frying pan on med-high heat and add the garlic. Add the bacon and cover with lid. Let cook for about 5 minutes.
In a large saucepan add the butter and let it melt. When it's melted use a slotted spoon and transfer the bacon (use the slotted spoon to get the bacon without the grease). Put it in the pan with the butter. Make sure to add the garlic as well. Let it cook until the bacon is done. When the bacon is done, use the slotted spoon and take out the 3 cloves of garlic. Turn heat to low.
When the spaghetti is done, transfer it using a spaghetti fork or tongs. Don't worry if you get some of the pasta water in with the spaghetti. You want this to happen or your spaghetti will be too thick. When you have the spaghetti over stir it until it's all mixed together. Make sure not to discard your pasta water until the next step is done.
Put your eggs into a bowl and whisk. Add most of the cheese (about 3/4 of it) to the eggs and stir to combine. Season with salt and pepper. Transfer your egg mixture over to the bacon mixture. Stir continually to coat the entire spaghetti with the egg mixture. While doing this you will need a serving spoon and add some of the pasta water to help your mixture if it's too thick (it usually is and you want some of the sauce to come down on your plate a little). Add some your chicken and stir to combine.
Using tongs scoop a serving of your spaghetti on a plate. Sprinkle with some of the remaining parmesan cheese and add some freshly ground black pepper. Serve immediately.