Chicken Carbonara

When you taste carbonara sauce that has the right balance of creamy, savory, and a hint of tanginess - it is pure happiness.

Ingredients:

1/2 to 1 lb of chicken tenderloins (cooked and salt/peppered)
1 package of linguine (dry)
1 pint of heavy cream
8-12 slices of bacon (cooked and juices reserved)
1 bunch of fresh parsley
4 egg yolks
1/2 tsp of minced garlic
salt and pepper to taste

As you boil lightly salted water for the pasta, cook the chicken and the bacon. Reserve some of the bacon juices to add to the sauce. In a mixing bowl, mix the egg yolks and cream, pinches of salt and pepper, and garlic. Once pasta is cooked, add in the cooked chicken and bacon (cut into edible pieces). Mix well and on mid-low heat, add in the sauce (mixing all the while). This will cook the sauce but be careful to keep mixing on lower heat so that the sauce stays creamy (not solidify) and then turn down the heat as you continually stir. As you stir, add in some parsley and stir. Once you are confident that the sauce is cooked and mixed well (the sauce should turn creamier), serve immediately.