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Bring a large pot of water to a rolling boil. Season liberally with salt.
Heat a large skillet to a medium heat. Add bacon. Cook bacon until is crisp. Use a slotted spoon to remove. Drain on a paper towel.
While the bacon cooks, add egg yolks, parmesan cheese, cream, salt, and pepper to a medium bowl. Whisk to combine.
Season chicken tenders with salt and pepper on both sides. Add to the rendered bacon fat and cook until golden brown on both sides, about 2-3 minutes per side. Set aside and slice.
While the chicken cooks, drop the pasta into the water. Cook until just under aldente (it will continue to cook when you toss the pasta with the sauce.)
Remove the chicken from the pan and set aside. Lower the heat to medium and add garlic. Cook for 1-2 minutes until fragrant.
Use the tongs to transfer the pasta to the garlic and bacon fat. Toss to combine. Reserve starchy cooking liquid.
Remove the pan from the heat and while tossing the pasta, pour in the egg, cream, and cheese mixture. Toss together and place back over a low flame. Continue to toss the pasta until the cheese melts and the sauce is thick, about 2-3 minutes. Do not turn the heat up too high or you could curdle the eggs, a very low heat works great. Add the bacon back in and toss again. If needed, add pasta water ¼ cup at a time to reach desired consistency of sauce.
Season to taste with salt and pepper. Arrange chicken on top. Serve!