Chicken Carbonara with Creamy Parmesan Sauce

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.