Loaded Chicken Carbonara

• Cook the bacon in a large fillet over medium heat until they’re crisp.
• Keep them cooking for about 10 minutes.
• Remove the bacon and drain over a separate plate.
• Drain the fat from a skillet but keep 2 tbps of bacon drippings.
• Season the chicken properly with salt and pepper.
• Cook the chicken breast halves in bacon drippings.
• Keep cooking until the juices run clear for 5 mins per each side.
• Rest the chicken for 5 minutes before slicing.
• Set the chicken aside.
• Heat the bacon drippings over medium heat to a shimmer.
• Cook and stir the garlic and black pepper until fragrant for about 30 seconds.
• Pour win into the skillet and cook until it has thickened for about 2 minutes.
• Whisk the Parmesan cheese and eggs together in a bowl.
• Slowly stream the wine mixture into the Parmesan mixture while continuously whisking.
• Bring a large pot to a boil.
• Cook spaghetti in the water.
• Keep stirring for 12 minutes.
• Place the peas in a larger colander.
• Drain both of them properly.
• Stir the bacon, chicken and wine mixture in the spaghetti.
• Keep the mixture stirring until required texture is achieved.

Trivia:

• This is one of the dishes that were incorporated into the Italian cuisine during the Ancient Roman times.
• It has been historically popular among the middle class households.

Its origins can be traced back to the days of the height of the Roman Empire.