Chicken Carbonara by
4 chicken breast, marinated, grilled and sliced 12 oz. package of bacon, diced small 1 onion, finely diced 3 cloves garlic, minced 4 eggs 1 cup parmesan cheese 1 cup heavy cream 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 cup frozen peas 16 oz. pasta, cooked al dente with 1/2 cup pasta water reserved
Fry bacon until crispy. Remove bacon and set aside. Remove all but 2 Tablespoons of bacon grease from pan. Over medium heat, sauté onions in bacon grease for 5 minutes. Add garlic and cook 1 minute, stirring constantly. Set aside. Drop the pasta in boiling water and cook to Al Dente. While pasta is cooking, in separate bowl, mix together eggs, parmesan cheese, heavy cream, salt and pepper until smooth. When pasta is done, reserve 1/2 cup water before draining pasta and placing back in pot. While pasta is still very hot, slowly drizzle in half the egg mixture, stirring the pasta the whole time. The sauce will become thick and should coat the pasta. After adding half the sauce, add frozen peas, bacon, onions/garlic. Finish adding sauce, stirring until combined. Then add the reserved pasta water. Toss in grilled chicken and enjoy!