INGREDIENTS (SERVES 2)
2 cups bacon, diced
1 knob Ashgrove butter
1 cup Barilla spaghetti pasta
Hillfarm garlic infused oil
1 box of Lenards chicken thigh fillet pieces
1/4 cup grated parmesan
In a pan on a medium heat melt the butter and cook the bacon with a drizzle of oil on top. Once the bacon is crispy begin to fry the chicken in the same pan.
Put the pasta into a boiling pot of salted water and cook until al dente. Strain the pasta keeping a small amount of the water in the pot and set aside to cool.
Turn the heat off your fry pan and allow to cool.
Crack the eggs into a mixing bowl, add the parmesan and gently whisk together. Set aside.
Season the chicken with a pinch of salt and transfer the pasta to the pan. Ensure the steam is removed from the pan as will still be hot. To add the eggs keep tossing the ingredients in the pan and slowly add the eggs.