Cajun Chicken Carbonara

8 ounces linguine (or pasta of choice) (gluten free

for gluten free)

4 ounces bacon cut into 1 inch pieces (or 4 ounces

pancetta, diced)

1 pound boneless and skinless chicken breasts

(or thighs)

1 tablespoon cajun seasoning

1 clove garlic, chopped (optional)

2 eggs

1/2 cup (2 ounces) parmigiano reggiano (parmesan),

grated

1 teaspoon cajun seasoning

plenty of fresh cracked black pepper

salt to taste

1 tablespoon parsley, chopped

Start cooking the pasta as directed on the package.

Cook the bacon in a large pan until crispy and

set aside.

Season the chicken with the cajun seasoning, and

cook in the pan until golden brown on both sides and

cooked through, about 3-5 minutes per side, before

setting aside and draining off all but 1 tablespoon

of the bacon grease.

Add the garlic and turn off the heat. (The garlic

will cook in the residual heat in the pan.)

Mix the egg, cheese, cajun seasoning, pepper, salt

and parsley in a bowl.

Drain the cooked pasta reserving some of the water.

Mix the pasta, egg mixture and bacon in the pan

with the garlic, adding reserved pasta water as needed

to form a nice sauce.

Serve topped with the cajun chicken, optionally

sliced.