1/2 - 1c. peas ( I use frozen, cooked in the microwave first)
1 box Fettucine
Sprig of Parsley for garnish (optional)
Instructions
Grill or Saute Chicken Breasts until cooked.
Slice in 1/2 inch slices diagonally. Set aside.
Cover to keep warm.
Cook Bacon until crisp (I cut into pieces before
cooking, makes it easier) Set aside. Drain bacon
grease, Saute onions and mushrooms in same pan
until tender. Push to edges of the pan and add
garlic to the center. Saute for a few more
seconds and mix all together. Set aside.
While sauteing your bacon and veggies, whisk 4
eggs together in a small bowl, add parmesan,
continuing to whisk. Finally, beat in the heavy
cream. Set aside.
Put a pot of water on to boil for your fettucine.
Cook Pasta and Drain. ( reserve 1 cup of pasta
water in case carbonara comes out too gloopy)
Slowly pour your egg/cheese/cream mixture over the
hot fettucine, stirring constantly so that the hot
noodles cook the egg without scrambling it. Add in
your chicken, bacon and mushroom mixture. Stir.
Lastly, add your cooked peas. Sprinkle with
parmesan and add parsley for garnish. Voila!
Enjoy!
Serving
Suggestions
This recipe can be made without chicken. Try with just veggies. Or perhaps add some shrimp!
Originally Submitted
1/1/2013
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