Creamy Chicken Carbonara with Peas, Bacon, and Sweet Peppers

1.Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti and set aside.

2.In a large skillet, heat the olive oil over medium-high heat. Add the diced chicken breasts and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

3.In the same skillet, add the sliced mini crumani mushrooms, minced garlic, and fire-seared sweet onion. Sauté until the mushrooms are tender and the garlic is fragrant, about 3-4 minutes.

4.Add the sweet peppers and peas to the skillet and cook for an additional 2 minutes until the peppers are slightly softened.

5.In a mixing bowl, whisk together the eggs, grated Parmesan cheese, and heavy cream until well combined. Season with salt and black pepper to taste.

6.Reduce the heat to low and return the cooked chicken to the skillet with the vegetables. Add the cooked spaghetti to the skillet and toss to combine.

7.Slowly pour the egg and cheese mixture over the pasta, stirring constantly to create a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.

8.Stir in the real bacon crumbles and continue to stir the pasta over low heat until the sauce thickens and coats the spaghetti evenly, about 2-3 minutes. Be careful not to scramble the eggs.

9.Remove the skillet from the heat and garnish with freshly chopped parsley. Serve immediately.