Step 1

Bring a large pot of salted water to boil. Add pasta and cook for time per packet MINUS 2 minutes (finishes cooking in Sauce).

Step 2

SCOOP OUT a mugful of pasta cooking water, then drain.

Step 3

Meanwhile, cook bacon until golden, drain on paper towels.

Step 4

Season chicken on both sides, cook in bacon fat, 2 minutes each side.

Step 5

Wipe pan - optional, to keep sauce pretty and white, and for a buttery clean tasting sauce rather than very bacony (Note 3).

Step 6

Over medium heat, melt butter. Add garlic and onion, cook for 3 - 4 minutes until onion is light golden and soft.

Step 7

Add cream, about 3/4 cup pasta water and parmesan. Stir, then simmer for 2 minutes until it reduces slightly - you don’t need to be exact here. Season with salt & pepper.

Step 8

Add pasta and toss gently in the sauce for about 1 1/2 minutes. The sauce will thicken and coat the pasta, do this step until you get the sauce consistency you want. If your sauce gets too thick, add a splash of pasta water.

Step 9

Toss through bacon and chicken.

Step 10

Serve immediately, garnished with parmesan and parsley!