A rich and delicious version of the classic pasta Carbonara loaded with chicken, ham, peas and sun-dried tomatoes in a creamy sauce.
long, of choice
thick, diced, about 1/2 lb
skinless, boneless, diced
fresh or frozen
scallions, spring or green onions
heavy whipping cream
parmesan, parmigiano-reggiano cheese, grated
Cook pasta in plenty of boiling salted water until tender but firm to the bite, 10 to 12 minutes, or according to package directions.
Sauté garlic, salt and white pepper in ¼ cup butter in skillet over medium-high heat until garlic is softened, 2 to 3 minutes.
Add onion, bacon and chicken and cook over medium heat until bacon is browned but not crisp and chicken is cooked through and no longer pink, about 10 minutes.
Add sun-dried tomatoes, ham, peas and green onions and cook, stirring, until heated through, about 2 minutes.
Whip together cream and egg yolks and add to skillet.
Stir in cheese.
Cut remaining ½ cup butter into cubes and add to skillet.
Cook, stirring, until butter melts, 1 to 2 minutes.
Pour over pasta and toss.