1 1/2 cups grated Pecorino Romano or Parmesan cheese
3 garlic cloves, minced
1/2 cup white wine
1 lb spaghetti
2 cups frozen peas
Instructions
Bring 4 quarts water to boil in large pot. Pat chicken dry with paper towels and season with salt & pepper. Cook bacon in large skillet over medium heat until crisp, about 8 mins. Transfer bacon to paper towel-lined plate. Reserve 2 tbsp fat.
Cook chicken in 1 tbsp fat in now-empty skillet until well browned and cooked through, about 5 mins per side. Transfer to cutting board and tent with foil. Let rest 5 mins, then slice thin crosswise and reserve.
Whisk eggs and cheese in medium bowl. Heat remaining fat in now-empty skillet over medium heat until shimmering. Add garlic and 1 tsp pepper and cook until fragrant, about 30 secs. Stir in wine and simmer until thickened, about 2 mins. Slowly whisk wine mixture into egg mixture.
Add 1 tbsp salt & 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.
Originally Submitted
9/20/2010
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