Chicken Bacon Carbonara

Cook the bacon in a large skillet over high heat, stirring occasionally, until it reaches an even golden brown color but still retains some moisture, about 8 to 10 minutes. Remove the bacon from the skillet and place it on a plate, allowing excess grease to drip away.

Next, add sliced onions to the remaining bacon fat and cook over medium heat for 2 to 3 minutes, stirring occasionally. Add minced garlic and continue cooking until the onions are tender and translucent, taking an additional 3 to 4 minutes.

Pour in a small amount of red wine and continue to cook, stirring constantly, until the liquid has almost completely evaporated. Add this mixture to the cooked bacon.

Prepare a large pot of salted water by bringing it to a rolling boil. Cook the bow-tie pasta at a boil, stirring occasionally, until it reaches an al dente texture, taking about 8 to 11 minutes.

Meanwhile, lightly coat the chicken in oil and place it in the same skillet used for the bacon. Heat over medium heat and cook, sprinkling the chicken with 1/2 of the remaining basil, a pinch of nutmeg, and pepper, until it reaches a golden brown color on both sides, about 5 to 7 minutes per side. Make sure the chicken is cooked through by checking for no pinkness in the center and juices running clear. Once done, stir in the bacon mixture with the chicken.

Combine eggs, heavy cream, Parmesan cheese, and a pinch of nutmeg in a jar or shaker. Close the lid and shake until well combined.

Drain the cooked pasta and transfer it to a bowl, setting it aside for later use.

Transfer the chicken mixture, including all the bacon drippings, to a separate pot. Add the cooked pasta and toss well to combine.

In one swift motion, pour the egg mixture into the pot, stirring quickly and thoroughly to cook the eggs without curdling. Serve hot.