Chicken Carbonara
Ingredients
- 6 slices chopped bacon
- 1.5 lbs boneless skinless chicken breasts cut in half
- 3 cloves garlic
- 1 tsp ground black pepper
- 0.5 cup white wine
- 1.5 cups parmesan cheese
- 3 large eggs
- 16 oz spaghetti
- 2 cups peas
Directions
- Cook bacon and save drippings.
- Start boiling water for noodles. Add salt
- If peas are frozen, remove them from freezer to begin thawing.
- Cook chicken in a skillet with bacon drippings. 165 F target temp ~5 min each side.
- After chicken is done, tent with foil on cutting board to rest.
- Whisk parmesan cheese and eggs into a bowl.
- Heat bacon grease in separate skillet for sauce. Add garlic and pepper. Stir for ~30sec until fragrant.
- Pour wine into sauce. Stir until thickened. ~2 min
- Slowly pour sauce into bowl with eggs and cheese while whisking. Stir until cheese is melted.
- Slowly pour mixture back into the sauce skillet. Whisk on low heat until eggs are cooked.
- Cook noodles in boiling water. Reserve some of the water for thinning later. Up to 2 cups
- Cut chicken to desired size.
- Combine noodles, chicken, peas, bacon, and sauce in a pot and stir.
- Using the noodle water, thin the mixture to taste.