Pasta Chicken Carbonara with* Drier's* Bacon

By cdrier

Ingredients

• wisk together:
• 1/2 c. parmesan, grated
• 2 eggs
• 1/4 c. heavy cream
• 1/2 tsp. kosher salt
• 1/2 tsp. black pepper
• 1/2 lb. *Drier's* bacon thick-sliced diced
• 1 lb. chicken tenders, seasoned with salt and pepper
• 1/4 c. dry white wine
• 1/4 c. chicken broth
• 1 tbsp. fresh lemon juice
• cook drain wit combine
• 12 oz, dry spaghetti
• 1 c. frozen peas
• garnish with:
• bread crumbs.
• 2 slices crusty Italian bread, 1/2 thick, cubed (to make 2 c. crumbs)
• 2 tbsp. olive oil
• 3 tbsp. chopped fresh parsley
• 1 tbsp. lemon zest, minced
• 1 tsp, red pepper flakes salt to taste

Details

Servings 4

Preparation

Step 1

Bring a large pot of salted water to a boil for the spaghetti. Prepare Bread Crumbs. Whisk Parmesan, eggs, cream, salt, and pepper together in a large bowl; set aside. Saute bacon until crisp. Pour off all but 1 T. drippings. Add chicken and saute 4 minutes per side; transfer to plate with bacon. Deglaze pan with wine, broth, and juice, scraping up any bits on the bottom. Simmer to reduce by half, 2-3 minutes. Cook spaghetti according to package directions, stirring often. Drain pasta in a colander with peas. Combine bacon, chicken, and wine mixture with egg mixture. Add hot pasta and toss to coat Garnish with bread crumbs and serve immediately. Pulse bread cubes in a food processor until coarse. Toast crumbs in oil over medium heat in a nonstick skillet until crisp, Transfer to a small bowl and toss with parsley, zest, pepper flakes, and salt.