Coarsely chopped fresh parsley or basilfor garnish (optional)
Instructions
Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the bacon and cook until the bacon is brown and crispy, about 5 minutes.
Transfer the bacon to a plate lined with paper towels. Do not drain the skillet. When the bacon is cool enough to handle, crumble it.
Add the remaining 1 tablespoon of olive oil to the bacon grease in the skillet. Add the chicken and cook until its no longer pink in the center, 8-10 minutes. Sprinkle with the ranch seasoning.
Add the stock and pasta. Bring the mixture to a boil. Reduce the heat to medium-low and cook for 8 minutes, or until pasta is cooked. Remove from heat.
Pour in the egg yolks and stir so they coat the pasta.
To serve, sprinkle the pasta with the crumbled bacon, parmesan cheese, and black pepper. Garnish with the fresh parsley or basil, if using.
Notes
I have a couple of notes regarding the original recipe as found in the cookbook:
When cooking the pasta with the broth, I didn't seem to have enough and increased it a little at a time during the cooking process so that I didn't end up with too much. I ended up with 3 cups total. So, I would recommend having a bit extra and add additional broth if needed.
The original recipe calls for fettuccini. I have tried other pastas like spaghetti and linguine and they work well for this recipe.