Loaded Carbonara

By Janes_kitchen

Ingredients

• 4 boneless, skinless chicken breasts (abt 1 1/2LBS)
• S & P
• 6 slies bacon, chopped
• 3 LG eggs
• 1 1/2 C grated Pecorino Romano or Parmesan cheese
• 3 garlic cloves, minced
• 1/2 C white wine
• 1 LB spaghetti
• 2 C forzen peas

Details

Servings 4

Preparation

Step 1

bring 4 QTS water to boil in lg. pot
pat chicken dry w/ paper towels
season w. S & P
cook bacon in lg. skillet over med heat until crisp, abt 8 min
transfer bacon to paper towel-lined plate
reserve 2 TBL fat

cook chicken in 1 TBL fat in now-empty skillet until well browned & cooked through, abt. 5 min per side
transfer to cutting board & tent w/ foil
let rest 5 min
slice thin crosswise & reserve

whisk eggs & cheese in med bowl
heat remaining fat in now empty skillet over med heat until shimmering
add garlic & t tsp pepper
cook until fragrant, abt 30 seconds
stir in wine
simmer until thickened, abt. 2 min
slowly whisk wine mixture into egg mixture

add 1 TBL salt & pasta to boiling water
cook until al dente
reserve 1/2 C cooking water
place peas in colander
drain pasta
transfer past & peas to pot
stir in chicken, egg-wine mix. & bacon, adding reserved water as needed
serve