1/2 cup grated parmesan
1/4 cup heavy cream
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 lb. thick sliced bacon, diced
1 lb. chicken tenders, seasoned with salt and pepper
1/4 cup dry white wine
1/4 cup chicken broth
1 T fresh lemon juice
12 oz. dry spaghetti
1 cup frozen peas
Bring a large pot of salted water to a boil for the spaghetti.
Whisk together parmesan, eggs, cream, salt and pepper in a large bowl.
Sautebacon in a large saute pan until crisp. Drain on a paper towel-lined plate; pour off all but 1 T bacon drippings.
Add chicken; saute 4 minutes per side and transfer to the plate with the bacon.
Deglaze the pan with wine, broth and juice, scraping up any bits on the bottom. Reduce by half, 2-3 minutes.
Cook spaghetti in the boiling water, stirring often. Drain pasta into colander with the frozen peas. Shake pasta to remove excess water. Combine the bacon, chicken and wine mixture with the egg mixture. Add hot pasta and toss to coat. Garnish with bread crumb topping and serve immediately.
BREAD CRUMB TOPPING:
2 slices crusty italian bread, 1/2" thick, cubed
2 T. olive oil
3 T. chopped fresh parsley
1 T. lemon zest
1 tsp red pepper flakes
salt to taste
Pulse bread cubes in food processor to make coarse crumbs. Toast crumbs in oil over medium heat in a nonstick skillet for 1-2 minutes or until crisp. Transfer to a small bowl.
Toss with parsley, zest, pepper flakes and salt.