Ingredients
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
- Salt and pepper
- 6 slices bacon, chopped
- 3 large eggs
- 1 1/2 cups grated Pecorino Romano or Parmesan cheese
- 3 cloves garlic, minced
- 1/2 cup white wine
- 1 pound spaghetti
- 2 cups frozen peas
Preparation
Step 1
1) Bring 4 quarts water to a boil in large pot. Pat chicken dry with paper towels and season with salt and pepper. Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Transfer bacon to a paper-towel lined plate. Reserve 2 Tbsp fat.
2) Cook chicken in 1Tbsp fat in now-empty skillet until well browned and cooked through, about 5 minutes per side. Transfer to cutting board and tent with foil. Let rest 5 minutes, then slice thin crosswise and reserve.
3) Whisk eggs and cheese in medium bowl. Heat remaining fat in now-empty skillet over medium heat until shimmering. Add garlic and 1 tsp pepper and cook until fragrant, about 30 seconds. Stir in wine and simmer until thickened, about 2 minutes. Slowly whisk wine mixture into egg mixture.
4) Add 1 Tbsp salt and pasta to boiling water and cook until al dente. Reserve 1/2 cup cooking water. Place peas in colander, drain pasta, and transfer pasta and peas to pot. Stir in chicken, egg-wine mixture, and bacon, adding reserved water as needed. Serve.