Description
Easy and delicious weeknight dinner.
Ingredients
- 6 slices bacon, chopped
- 1 ½ pounds skinless, boneless chicken breast halves
- salt and ground black pepper to taste
- 3 cloves garlic
- 1 teaspoon ground black pepper
- ½ cup white wine
- 1 ½ cups grated Parmesan cheese
- 3 large eggs
- 1 gallon water
- 1 pound spaghetti
- 2 cups frozen peas
Instructions
- Cook the bacon in a large skillet over medium heat until crisp
- about 10 minutes. Remove bacon from skillet with a slotted spoon and drain on a paper towel-lined plate. Drain fat from skillet
- reserving 2 tablespoons of the bacon drippings.
- Season chicken with salt and pepper. Heat 1 tablespoon bacon drippings in the skillet over medium heat. Cook chicken breast halves in the bacon drippings until no longer pink in the center and the juices run clear
- about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to cutting board and tent with foil. Rest chicken for 5 minutes before slicing; set aside.
- Heat remaining tablespoon bacon drippings in skillet over medium heat until shimmering. Cook and stir garlic and ground black pepper in skillet until fragrant
- about 30 seconds. Pour wine into skillet; cook at a simmer until thickened
- about 2 minutes. Remove from heat.
- Whisk Parmesan cheese and eggs together in a bowl. Slowly stream wine mixture into the Parmesan mixture while whisking continually.
- Bring a large pot of generously salted water to a boil. Cook spaghetti in the boiling water
- stirring occasionally until cooked through but firm to the bite
- about 12 minutes. Remove 1/2 cup of the water from the pot for later use.
- Put the peas in a large colander. Drain the pasta in the colander with the peas. Return drained pasta and peas to the pot. Stir bacon
- chicken
- and wine mixture into the spaghetti. Thin sauce with reserved pasta water as desired.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 10 mins
Servings: 4