Chicken Carbonara

2 chicken breast, diced

8 thin cut pieces of bacon, diced

4 cloves garlic, minced

14oz pasta (I used natural heaven)

1/3 C cream

1 C shredded Parmesan

4 egg yolks

If using uncooked pasta, bring a large pot of water to boil and cook pasta according to packaging. Save 1/2 c pasta water for thinning the sauce later if necessary. Add bacon to a hot pan and cook until crispy. Remove from pan onto a paper towel and let drain. Reserve 2 tbsp oil and discard the rest. Add chicken and garlic to the pan and cook until no longer pink in the middle. While the chicken cooks, mix the cream, yolks and Parmesan together. When chicken is done cooking, add bacon back to the pan and add your pasta. Stir to combine and remove from heat. Add the yolk, cream and cheese mixture and stir to ensure all the pasta and meat is covered. Add saved pasta water if the sauce needs to be thinned. Enjoy warm sprinkles with Parmesan cheese.