Prep Time: 10 minutes | Cook Time: 6 hours
- 9 oz thick cut bacon, diced
- 1 1/4 lb boneless skinless chicken meat, cubed
- 1 onion, diced
- 1 clove garlic, minced
- 1 1/3 cup chicken or vegetable broth
- 1/2 lb pasta
- 2 tbs pasta water
- 1 egg yolk
- 1/8 cup freshly grated Parmesan cheese (Plus more for sprinkling)
- Generous amounts of freshly cracked pepper
Fry up the bacon until crispy and transfer to the slow cooker, leaving most of the drippings behind.
Add the chicken meat, onion, garlic, broth, and black pepper to the slow cooker and lightly stir to mix.
Cover and cook on low for 6 hours.
Cook the pasta per package directions and drain, reserving about 1/4 cup of the pasta water.
Meanwhile, whisk together egg yolk, Parmesan, and black pepper. Next, slowly add 2 tbs pasta water and whisk to form a sauce. If it's not saucy enough, add extra pasta water, 1 tbs at a time.
Add to the slow cooker along with the cooked pasta. Toss to evenly coat, then serve and enjoy!
This is a fun recipe to build off of. Want a pop of color? Add about a cup of peas before the sauce. Want some deeper savory notes? Add some mushrooms with the onions.