Ingredients45 m servings 412 cals
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
- Place bacon in a large skillet and cook over medium-high heat until evenly browned, about 10 minutes. Add chicken and stir until coated. Stir garlic and red pepper flakes into chicken-bacon mixture; cook and stir until garlic is fragrant, about 2 minutes.
- Pour chicken broth and grape juice over chicken mixture; reduce heat to low and cook until warmed, about 5 minutes. Add about 3 spoonfuls broth mixture to egg yolks; whisk until egg yolks are warmed. Pour egg yolk mixture into broth mixture; cook and stir over low heat until smooth.
- Stir Parmesan cheese and Asiago cheese into egg-broth mixture; cook and stir until cheeses are melted and sauce is thickened, about 5 minutes. Add spaghetti to sauce and mix well.
Per Serving: 412 calories; 16.9 g fat; 32 g carbohydrates; 31 g protein; 170 mg cholesterol; 821 mg sodium. Full nutrition
ReviewsRead all reviews 4
I followed the recipe to the T. next time I may adjust a few things to thicken up the sauce a bit. I questioned the amount of red pepper flakes but it was not to spicy at all. I would compare it...
Followed recipe fairly close. I used much less red pepper flakes, dry wine instead of grape juice and 4 cloves of garlic. Turned out wonderful would make it again!
Delicious! I thought the sauce was a little thin at first but it worked great!