1. Boil the Pasta Water
Bring a large pot (about 3 quarts) of water to a boil over high heat. Add 1 tablespoon of kosher salt to season the pasta water.

2. Prepare the Egg Mixture
In a small bowl, whisk together the eggs, Parmesan cheese, and 1 teaspoon of black pepper. Set this aside—it will become the base of the carbonara sauce.

3. Cook the Bacon and Garlic
Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the bacon and cook, stirring frequently, until it’s crispy and golden, about 8 minutes. Add the sliced garlic and cook for 2 minutes, stirring constantly to prevent burning. Transfer the bacon and garlic to a bowl, leaving about 2 tablespoons of bacon grease in the pan.

4. Cook the Chicken
In the same pan, add the diced chicken. Season with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Cook over medium heat until the chicken is golden and cooked through (6–8 minutes). Transfer the chicken to the bowl with the bacon and garlic.

5. Cook the Spaghetti
Add the spaghetti to the boiling water and cook until al dente (about 2 minutes less than the package instructions). Reserve 1 cup of the pasta cooking water, then drain the spaghetti.

6. Toss the Carbonara
Transfer the hot spaghetti to the frying pan (don’t clean it after cooking the chicken). Whisk 2 tablespoons of the reserved pasta water into the egg mixture to temper it. Pour the mixture over the hot spaghetti and toss with tongs to coat evenly. Gradually add more pasta water as needed to create a smooth, creamy sauce.

7. Combine Everything
Add the chicken, bacon, and garlic to the pan with the spaghetti. Toss until everything is well combined. Taste and adjust the seasoning if needed.

8. Serve
Serve immediately with extra grated Parmesan and freshly ground black pepper on top.