1lb chicken breast cut into bite sized pieces
6 slices bacon
1 small red onion
2 cloves garlic
2 cups frozen green peas (fresh would always taste better)
1 cup chardonnay or chicken broth or mix of both
6 egg yolks
1/4 cup half and half
1/4 cup grated parmesean cheese
1lb spaghetti (or whatever pasta you love)
salt and pepper to taste
Saute the bacon in a pan until almost cripsy. Remove from pan. Pour off all but 2 or 3 tablespoons of the bacon fat
Boil a large pot of water for the pasta.
In a bowl whisk together egg yolks, half and half, cheese.
Saute the garlic and onion in the fat. Once the onion is soft, add the chicken. Crumble the bacon pieces back into the saute pan. Add the wine/broth and reduce heat to simmer until chicken is done. Add peas.
When pasta is al dente, drain and return to pot. Add the chicken mixture from saute pan to pasta. Stir in the egg mixture.
Since the hot pasta will cook the eggs, there is no need for additional cooking!