Chicken Carbonara



  1. Cook bacon and save drippings.
  2. Start boiling water for noodles. Add salt
  3. If peas are frozen, remove them from freezer to begin thawing.
  4. Cook chicken in a skillet with bacon drippings. 165 F target temp ~5 min each side.
  5. After chicken is done, tent with foil on cutting board to rest.
  6. Whisk parmesan cheese and eggs into a bowl.
  7. Heat bacon grease in separate skillet for sauce. Add garlic and pepper. Stir for ~30sec until fragrant.
  8. Pour wine into sauce. Stir until thickened. ~2 min
  9. Slowly pour sauce into bowl with eggs and cheese while whisking. Stir until cheese is melted.
  10. Slowly pour mixture back into the sauce skillet. Whisk on low heat until eggs are cooked.
  11. Cook noodles in boiling water. Reserve some of the water for thinning later. Up to 2 cups
  12. Cut chicken to desired size.
  13. Combine noodles, chicken, peas, bacon, and sauce in a pot and stir.
  14. Using the noodle water, thin the mixture to taste.