1cup fresh bread crumbs
1⁄2cup chopped walnuts
2Tbsp. olive oil
2Tbsp. chopped fresh parsley
2tsp. minced lemon zest
Salt to taste
1⁄2lb. thick-sliced bacon, diced
1lb. chicken tenders, seasoned with salt and black pepper
1tsp. minced garlic
1⁄2cup dry white wine
1Tbsp. fresh lemon juice
3⁄4lb. dry spaghetti
1⁄2cup shredded Parmesan
1⁄4cup heavy cream
1cup frozen green peas
Per serving: 780 cal; 39g total fat (12g sat); 182mg chol; 705mg sodium; 63g total carbs; 5g fiber; 41g protein
Toast crumbs and walnuts in oil in a nonstick skillet until golden, 3–4 minutes. Toss mixture with parsley and zest; season with salt and set it aside.
Cook bacon in a large sauté pan until crisp. Transfer bacon to a paper-towel-lined plate. Drain all but 1 Tbsp. of drippings from pan.
Sauté chicken in two batches in the drippings over medium-high heat until browned, 3 minutes per side. Return all chicken to pan and add garlic; cook for 1 minute.
Deglaze the pan with wine and lemon juice. Reduce until liquid is nearly evaporated, 3–4 minutes.
Cook spaghetti in a large pot of boiling salted water according to package directions; drain, reserving some of the pasta water.
Whisk together eggs, Parmesan, and cream in a large bowl. Stir in frozen peas. Add cooked chicken, reserved bacon, and spaghetti. Toss mixture to coat all ingredients. Add reserved pasta water as needed to thin sauce. Sprinkle carbonara with bread crumb topping before serving.
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Steps to Success
1. Sauté the chicken tenders in bacon drippings. For the best browning, cook chicken in batches.