This is a quick and satisfying dish, just make sure you get all your ingredients prepped, and ready to assemble once the pasta is cooked
Whisk together the following in a bowl:
1/2 cup grated Parmesan cheese
2 eggs If you are uncomfortable using raw eggs you can substitute by using 1/2 cup Egg Beaters, or omit the eggs completely. The dish will still come together, but it won’t have the richness from the eggs.
1/4 cup heavy cream
1/2 tsp kosher salt
1/2 ts black pepper
Saute using a large skillet:
1/2 lb thick cut bacon, diced
Add and Saute:
1 pound chicken tenders or cut up into strips or small chunks.
Salt and pepper
Deglaze and Reduce:
1/4 cup dry white wine
1/4 cup chicken broth
1 Tbsp fresh lemon juice
Cook; Drain with12 oz dry spaghetti 1 cup frozen peas
Bring a large pot of water to a boil for the spaghetti.
Saute the bacon until nice and crisp, drain bacon on a paper towel lined plate, leaving about a tablespoon of bacon grease. Add chicken sauté about four minutes each side, once cooked remove from skillet and transfer to plate with bacon.
Deglaze skillet with wine, broth, and juice, scrapping up any bits on the bottom of the skillet. Reduce by half 2-3 min.
Once past is cooked drain in colander with peas at the bottom the hot water will heat the peas. Shake to remove excess water. Combine bacon, chicken and wine mixture with the egg mixture, add hot pasta and toss to coat evenly.
Garnish with fresh grated Parmesan cheese, finely chopped parsley, or even fresh made bread crumbs for extra texture, and don’t forget the wine or bread!