Categories: Pasta

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 Parmesan cheese or Pecorino Romano cheese, grated
• 3 garlic cloves, minced
• 1/2 cup white wine
• 1 pound spaghetti
• 2 cups frozen peas

Directions

1. Bring 4 quarts water to 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 paper towel-lined plate. Reserve 2 tablespoons fat.

2. Cook chicken in 1 tablespoon 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. 3 . Whisk eggs and cheese in medium bowl. Heat remaining fat in now-empty skillet over medium heat until shimmering. Add garlic and 1 teaspoon 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 tablespoon 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.

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