This recipe is from the kitchen of the Pioneer Woman. I adapted it to our tastes by adding some herb chicken (we like some serious protein with dinner).
INGREDIENTS:
12 ounces pasta of any kind (by weight)
6 - 8 chicken tenders
8 pieces of thick cut bacon, diced. I didn't have thick so, I doubled the amount of thin cut bacon.
1/2 medium onion, diced
2 cloves garlic, minced
3 whole eggs
3/4 cups finely grated Parmesan
3/4 cups heavy cream
1/2 cup frozen peas, thawed
Salt and pepper to taste
To season the chicken:
1/2 tsp Italian seasoning
Lawry's Season salt
Garlic powder
Fresh pepper
DIRECTIONS:
We use frozen chicken tenders at our house. I put a little olive oil in a pan and put the frozen chicken in as skillet seasoning with Lawry's, pepper, garlic powder, and 1/2 tsp of Italian seasoning. Cover the pan and let cook. When finished let cool for a few minutes and chop/slice.
Fry the bacon until just barely crisp. Remove from pan and drain on paper towels. Pour off all the bacon grease, but don't clean the pan. Return the pan to the stove over medium-low heat and throw in the onions and garlic. Cook until golden brown and set aside with the chicken.
Cook pasta according to package directions
In a bowl, mix together eggs, Parmesan, cream and salt and pepper until smooth.
When the pasta is done, reserve a cup or two of the pasta water. Drain the pasta and place it in a bowl. While the pasta is still really hot, slowly drizzle in the egg mixture, stirring the pasta the whole time. The sauce will become thick and should coat the pasta. Splash in a little hot pasta water if needed for consistency.
Half way through, add the peas, bacon, chicken and sauteed onion/garlic. Finish adding the sauce, stirring until it's all combined.
Serve immediately with Parmesan cheese.
NOTES:
This is a great recipe. When I made it I used 1/3 of the recipe and still had leftovers.
Makes sure to mix constantly when pouring in the egg mixture. You don't want scrambled eggs in your sauce.
Recipe: Adapted from The Pioneer Woman