Penne Pasta Carbonara With Chicken & English Peas Recipe

HOT FROM A FIERY PAN

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   Step 1 - Cook Penne

   Bring a large pot of salted water to a boil and cook the penne until al dente. Drain, reserving 1/2 cup of the starchy pasta water.

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   Step 2 - Crisp Bacon

   In a large skillet over medium heat, cook the bacon until crispy. Transfer to a paper-towel lined plate, leaving about 1-2 tablespoons of rendered fat in the pan.

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   Step 3 - Add Olive Oil

   If needed, add olive oil to the pan with the bacon fat and heat until shimmering.

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   Step 4 - Sauté Onion

   Add the onion to the pan and sauté until translucent and lightly golden, about 3-4 minutes.

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   Step 5 - Garlic

   Add the garlic and cook for 30-60 seconds until fragrant, taking care not to burn.

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   Step 6 - Chicken

   Add the diced chicken to the pan and sauté until fully cooked and lightly browned, about 6-8 minutes.

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   Step 7 - Peas

   Stir in the English peas and cook for 2-3 minutes until just tender.

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   Step 8 - Creamy Sauce

   In a bowl, whisk the eggs with the heavy cream and grated Parmesan until smooth and pale.

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   Step 9 - Combine with Pasta

   Return the bacon to the pan with the chicken and vegetables. Add the cooked penne and toss to combine with the sauce, adding a splash of reserved pasta water to loosen if needed.

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    Step 10 - Season

    Season with salt and freshly ground black pepper to taste.

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    Step 11 - Finish the Dish

    Toss everything together until the sauce coats the pasta and is silky. Remove from heat to prevent scrambling the eggs.

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    Step 12 - Serve

    Garnish with chopped fresh parsley and extra grated Parmesan if desired, and serve hot.