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Chicken Carbonara

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30 minutes






2 boneless, skinless chicken breasts, cut into strips

12-14 ounces Field Day Traditional Linguine

4 strips Farmview Market Housemade Bacon, finely chopped

2 cloves garlic, minced

Salt and pepper, to taste

4 Southern Swiss eggs

2 cups peas

3/4 cup Sartori Shredded Parmesan Cheese

1/3 cup Southern Swiss 40% Heavy Cream

1/4 cup fresh basil, chopped


  • Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1/2 cup of pasta water before straining.
  • Combine eggs, cream, parmesan cheese, basil, and a pinch of salt and pepper in a medium bowl. Whisk thoroughly and set aside.
  • In a cast iron skillet, cook bacon on medium heat until fully cooked, remove from the skillet and place on a paper towel lined plate. Keep 1-2 tablespoons of bacon grease in the skillet and discard the rest.
  • Add minced garlic and sliced chicken to the skillet. Season with salt and pepper and cook until chicken is fully cooked through, about 5-7 minutes.
  • Return bacon to the skillet with the chicken and add the warm linguine. Toss until well combined.
  • Turn your stove burner down to low and let the skillet cool for 2-3 minutes. If the skillet is too hot you run the risk of scrambling the eggs.
  • Add egg mixture to the skillet and toss with the pasta until fully incorporated. Add peas to mixture and allow to warm.
  • Stir in 2-3 tablespoons of reserved pasta water until creamy. Serve immediately with extra Parmesan cheese as a garnish.