12 oz dry spaghetti

1 1/4 pasta water

2 large eggs

1 1/2 cups parmesan cheese

1/4 tsp salt to taste

1/2 tsp pepper to taste

1 package bacon, thin sliced, chopped and cooked.

1 lb chicken, cook and shreded (1 rotisserie chicken)

4 cloves of garlic minced

chopped red pepper, cooked down.

Pasta-> Cook the Spaghetti as per instructions. Reserve 1 1/4 cup of the pasta water.

Eggs-> Wisk together eggs, salt, pepper and parmesan cheese.

Meats-> Cook the bacon in a skillet over medium high heat. When almost crisped, toss in the rotisserie chicken. Remove the meat and set aside.

Sauce-> Reduce the heat on the skilellet to medium. Add the garlic and cook for 30-60 seconds. Add the pasta water to the skillet along with the spaghetti. Toss until becoming thickend. Turn off the heat. Pour in the egg mixure and continue to toss the pasta until the egg mixure is fully cooked. add the bacon and chicken back to the skillet. stir to combine.

Finish-> Sprinkle the remainder of the parmesan over and serve.