In a large pot of salted boiling water, cook the penne pasta according to package instructions until al dente. Drain and reserve about 1 cup of pasta water.

Prepare the Pancetta

In a large skillet, heat the olive oil over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes.

Add Chicken and Peas

Add the grilled chicken slices and frozen sweet peas to the skillet. Cook for an additional 3-4 minutes until the peas are heated through.

Make the Sauce

In a bowl, whisk together the eggs, grated Pecorino Romano cheese, black pepper, and a pinch of salt until smooth.

Combine Pasta and Sauce

Add the cooked penne to the skillet with the pancetta, chicken, and peas. Remove from heat and quickly pour the egg mixture over the pasta, tossing vigorously to create a creamy sauce. Add reserved pasta water as needed to achieve desired consistency.

Add Arugula

Gently fold in the baby arugula until wilted. Adjust seasoning with salt and pepper to taste.

Serve

Plate the Penne Carbonara and top with additional grated Pecorino Romano cheese if desired. Serve immediately.