As a sneak peak to this recipe let me tell you what my husband's first reaction was. He takes a bite, turns to me with his eyes wide open and says, "Woman, this is the best-tasting food you have ever made."
This was an easy recipe and I went and made it a little bit more complicated, but still not too bad. The original recipe didn't call for any chicken, and well, we just can't do that here in our household. I also added green onions and garlic cloves to give the sauce more flavor and it certainly payed off.
Here is my edited recipe.
1 pound dry fettuccine noodles
8 slices bacon
3/4 cup grated Parmesan cheese
1 1/4 cups heavy cream
3 stalks chopped green onion
2 (big) chopped garlic cloves
ground black pepper to taste
4 boneless, skinless chicken breasts
1 cup seasoned bread crumbs
3 T olive oil.
1. Preheat oven to 350°. Cut chicken into strips and coat with bread crumbs. Pour 1 T Olive oil over chicken. Let cook for 10 minutes. Flip chicken over and pour another 1 T Olive oil and continue the rest of the cooking time. Cook for a total of 20-25 minutes. (This will give the baked chicken that pan-seared texture. (Or you could just cook it over the stove, but where is the fun in that?)
2. Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 11 to 12 minutes or until al dente; drain.
3. Fry bacon in skillet over medium heat until crispy, remove and drain on paper towel. Chop with knife into bits.
4. Chop up garlic and green onions and saute them in 1 T olive oil until soft.
5. Beat the eggs, cheese and cream in a bowl, then add the bacon, garlic, and green onions. Pour over the pasta in the pan and toss gently using tongs.
6. Return the pan to a very low heat and cook for 1 to 2 minutes, or until slightly thickened. Don't overheat or the eggs will scramble. Season well with black pepper and serve.