Loaded Chicken Carbonara

Recipe View Crisp the Bacon: In a large skillet over medium heat, cook the chopped bacon until crispy, about 8-10 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving 2 tablespoons of the bacon drippings in the skillet.

Recipe View Cook the Chicken: Season the chicken breast halves with salt and pepper. Heat 1 tablespoon of the reserved bacon drippings in the skillet over medium heat. Cook the chicken until golden brown and cooked through, about 5-6 minutes per side. Ensure an internal temperature of 165°F (74°C). Transfer to a cutting board, tent with foil, and let rest for 5 minutes before slicing into bite-sized pieces.

Recipe View Sauté the Garlic: Heat the remaining 1 tablespoon of bacon drippings in the same skillet over medium heat. Add the minced garlic and 1 teaspoon of freshly ground black pepper. Cook until fragrant, about 30 seconds.

Recipe View Deglaze with Wine: Pour the white wine into the skillet and simmer until reduced slightly, about 2-3 minutes, scraping up any browned bits from the bottom of the pan.

Recipe View Prepare the Carbonara Sauce: In a medium bowl, whisk together the grated Parmesan cheese and eggs until well combined. Slowly drizzle the warm wine mixture into the Parmesan-egg mixture while whisking constantly to temper the eggs and prevent curdling.

Recipe View Cook the Spaghetti: Bring a large pot of generously salted water to a boil. Cook the spaghetti according to package directions until al dente, about 10-12 minutes. Reserve ½ cup of the pasta water before draining.

Recipe View Combine and Serve: Place the frozen peas in a large colander. Drain the cooked pasta and peas together in the colander. Return the drained pasta and peas to the pot. Add the cooked bacon, sliced chicken, and Parmesan-egg mixture to the pot. Toss everything together until the pasta is well coated in the sauce, adding the reserved pasta water a little at a time to thin the sauce to your desired consistency. Serve immediately, garnished with extra grated Parmesan cheese and freshly ground black pepper, if desired.