1 package linguine, fresh or dried
2-3 boneless skinless chicken breasts, cubed
4 slices bacon, diced
1 shallot, diced
2 cloves garlic, minced
4 large eggs
1 cup grated Parmesan cheese
½ cup frozen peas, defrosted
2 tablespoons fresh chopped parsley
Kosher salt and freshly ground black pepper
Bring a large pot of salted water to a rolling boil over high heat. Add linguine, and cook according to package instructions for al dente. Drain the pasta and set it aside. Prepare the rest of the dish while the pasta cooks.
Heat a medium skillet over medium-high heat. Add the bacon pieces to the skillet, and cook until crispy. Transfer the bacon out of the skillet, and let drain on a paper towel. Once cool, crumble the bacon. Keep drippings in the skillet.
Season the chicken with salt and pepper, and add back to the skillet with the bacon drippings. Allow to cook until the chicken starts to turn opaque, about 2-3 minutes, stirring occasionally.
Add shallots to the skillet, and stir. Cook for 2 minutes until they start to turn translucent. Add the garlic, and sauté until it becomes fragrant, about 1 more minute. When the chicken is cooked through, remove the skillet from the heat and allow the meat to cool.
In a large bowl, whisk together the eggs, Parmesan cheese and ¼ teaspoon of black pepper. Add the chicken mixture, peas and crumbled bacon to the eggs, and mix well.
Add the cooked pasta and 1 tablespoon parsley to the egg mixture. Toss everything together to coat well.
Serve immediately in individual bowls. and garnish with more Parmesan and chopped parsley.
Pro-tip: You could also substitute pecorino romano cheese for a stronger flavor.
Pro-tip: Use pancetta instead of regular bacon for a more authentic Italian taste.
