Chicken Carbonara with Peas

NGREDIENTS

1 cup breadcrumbs

½ cup walnuts, chopped

2 tablespoons olive oil

2 tablespoons fresh parsley, chopped

2 tablespoons lemon zest

½ teaspoon kosher salt

½ teaspoon pepper

Carbonara Sauce

½ pound Salvaggio’s thick pepper bacon

1 pound chicken tenders

1 garlic clove, minced

½ cup white wine

1 tablespoon lemon juice

1 pound pasta (fettuccini)

3 eggs

½ cup parmesan cheese, grated

¼ cup heavy cream

1 cup frozen peas

¼ cup parsley, chopped

DIRECTIONS

Heat oil in sauté pan. Toast breadcrumbs and walnuts in oil for 5 minutes. Toss mixture with parsley and zest. Season with salt and set aside.

Sauté bacon in a large pan until crisp. Transfer to a plate, leaving a little bacon grease in the pan. Add chicken pieces to the same pan. Sauté 3 minutes per side. Add garlic to pan. Deglaze pan with wine and lemon. Reduce until liquid is nearly evaporated, about 3-4 minutes.

Cook pasta.

In separate bowl, whisk eggs, parmesan and cream. Add the peas. Mix in pan with the chicken and add the bacon back to the pan. 

Add the pasta. Toss mixture to coat all the ingredients. Sprinkle breadcrumb mixture on top of pasta.