Chicken Carbonara

Cook bacon in a large skillet over medium heat until crisp. Drain on paper towels, crumble, and reserve 2–3 tablespoons of the bacon fat.

Boil the spaghetti in well-salted water until al dente; drain, toss lightly with a splash of reserved bacon fat or a little water to prevent sticking, and set aside.

Toast pine nuts in a dry skillet over medium heat, shaking frequently, until lightly golden; transfer to a plate.

Make a blond roux: melt butter in a small saucepan over medium-low heat, whisk in flour, and cook 3–4 minutes until the raw flour aroma dissipates; remove from heat.

Heat the cream, milk, and sugar in a saucepan over medium until steaming but not boiling; keep warm.

Bring a wide pot with a few inches of water to a gentle boil to use as a water bath.

Whisk egg yolks in a heatproof bowl that can sit over the pot without touching the water.

Slowly stream the hot cream mixture into the yolks while whisking constantly. Set the bowl over the simmering water and whisk until thickened and hot to the touch, avoiding any simmering to prevent scrambling. If it heats too quickly, remove from heat and whisk off the heat to cool slightly.

Off heat, whisk in Parmesan, chopped basil, salt, and pepper, then whisk in the roux until smooth. Keep warm.

Heat 2 tablespoons reserved bacon fat in a large skillet over medium-high. Add bite-size chicken pieces and cook 2–3 minutes until just cooked through to 165°F. Stir in garlic and cook 30 seconds until fragrant.

Loosen the pasta briefly in hot water if needed, then add it to the skillet with parsley, lemon zest, and most of the crumbled bacon. Remove from heat, pour in the warm egg-cream sauce, and toss until the pasta is coated and just warmed—do not let it get hot enough to scramble.

Plate and top with the remaining bacon, a sprinkle of Parmesan, more basil if desired, and the toasted pine nuts.