Directions

1. Cook the Pasta

• Bring a large pot of salted water to a boil.

• Cook the bow tie pasta according to package instructions until al dente.

• Reserve ½ cup pasta water, then drain and set aside.

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2. Prepare the Chicken

• Season chicken breasts with salt and pepper.

• In a large skillet, heat 1 tbsp of olive oil over medium-high heat.

• Sear the chicken for 5–7 minutes per side until golden and cooked through.

• Remove from the skillet and let rest. Slice before serving.

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3. Crisp the Bacon

• In the same skillet, cook chopped bacon until crispy.

• Remove bacon and set aside, reserving 1–2 tbsp of bacon fat.

4. Make the Cream Sauce

• To the skillet with the bacon fat, whisk in flour to form a roux.

• Slowly pour in chicken broth, milk, and heavy cream, whisking continuously.

• Simmer until the sauce thickens (about 5–8 minutes).

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• Stir in shredded Parmesan cheese, then add peas and crispy bacon.

5. Combine Everything

• Add cooked pasta into the sauce.

• Toss until well coated. Add reserved pasta water if needed to loosen sauce.

• Top with sliced chicken breast.

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• Garnish with cracked pepper, extra parmesan, and parsley.

 Tips & Variations

• Don’t Overcook the Chicken: Searing and resting the chicken ensures it stays juicy inside.

• Use Fresh Parmesan: For a creamier melt and sharper flavor.

• Make It Lighter: Use whole milk or half-and-half instead of heavy cream.

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• Add a Kick: A pinch of chili flakes or black pepper brings warmth to the creamy sauce.

• Try Other Pasta: Penne, rigatoni, or fettuccine work perfectly with carbonara sauce.

 Storage & Reheating

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Not recommended as the cream sauce may separate.

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• Reheating: Use a skillet over medium-low heat with a splash of milk or broth to bring the sauce back to life.

Time & Yield

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Total Time: 45 minutes

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• Servings: 4–6 portions

 Tools You’ll Need

• Large pot for pasta

• Deep skillet or sauté pan

• Whisk

• Tongs

• Knife and cutting board

• Cheese grater (for fresh Parmesan)