Growing up, my sister was a budding chef as a teenager. She often requested to make dinners for the family, and received kitchenware for Christmas on multiple occasions. Much to my mother's dismay, I was not this person. In fact, I was pretty much a one-trick pony, meaning that I could make toast without burning it and call it a night. That was until quarantine.
For the last couple of weeks, I have been cooking up a storm in the kitchen. And much to my parents (and my boyfriend's) surprise, I have actually managed to create something delicious. And now I am sharing it with you. You're welcome. 

Creamy Bacon and Chicken Alfredo is like what spaghetti carbonara wishes it was, and what fettuccine alfredo used to be. It's unapologetically indulgent without being overwhelming to the senses, and it is loaded with all of the essential food groups: bacon, cheese, and garlic. 

Ingredients (serves 4)
Fettuccine: 370g
Bacon: 200-230g (diced)
Chicken breast: 2 chicken breasts (500g) 
Butter: 2 Tbs
Pasta water: 3/4 cup
Shredded parmesan: 1 cup
Minced garlic: I didn't even bother measuring how much I used. Just chuck in as much as you want.
Thickened cream: 1 cup
Italian seasoning

1. Put your pot of water on the stove. Add your salt and olive oil, and once the water has boiled, chuck in your fettuccine. Don’t let the pasta get too soft as it will cook further with the rest of the ingredients in step 5. Scoop out 3/4 of a cup of pasta water before you strain.
2. At the same time, begin dicing up your bacon. Get out a frying pan, add a bit of olive oil to the middle, chuck your bacon in there and a shit tonne of garlic, and let it all simmer until golden. Remove your bacon and leave on the side (do not clean frying pan).
3. Slice up your chicken breast into edible bites, and season it with some Italian seasoning. Chuck it into your saucepan and let it cook in the bacon fat on medium heat for roughly 5-10 minutes. Remove when cooked completely through (now you can clean the frying pan).
4. Melt your butter on low heat being careful not to let it burn, and finally add in the cream, parmesan, and pasta water until it reduces and thickens. Add a touch of salt and a crack of pepper for a bit of extra flavour.
5. Now, add your cooked fettuccine from step one and coat it in your mix. Continue this until you get the consistency you want. If you wish for a thick and creamy consistency, don't leave it on the heat for too long as this will dry up the sauce. 
6. Serve immediately and add all the parmesan you want (you know you want to).

Bon appetit, bitches.

            - Loz

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