This take on an egg-free carbonara is so yummy and creamy. Packed full of flavor and vegies, I promise this dish will quickly become a fan fave!!

SERVING SIZE: 3-4

4 strips of bacon

1.5 cup packed spinach, finely chopped

1.5 cup shredded chicken

1 cup peas

1 1/3 cup angel hair pasta uncooked

1/2 cup parmesan

1/2 cup pecorino

2 tablespoons butter

Splash of half & half

Splash of pasta water

1 tablespoon olive oil

1.5 tablespoon butter

1-2 cloves fresh garlic, minced

Seasonings: salt and pepper

The recipe:

Cook your pasta according to package, and as that cooks, make your bacon on the stovetop! (I highly recommend using the same pan you’ll use later for the rest of the recipe for less dishes!)

While your bacon cooks, prep your spinach by finely chopping and chicken by shredding it into small bite-sized pieces.

Once your bacon is cooked to your liking, remove it from the pan and set aside.

It’s time to crisp up your chicken! Add your shredded chicken to the pan and saute for 2-3 minutes till it crisps up in your bacon fat!

Add your peas to the pan and add in your cooked pasta with a splash of the pasta water.

Cut your bacon into tiny pieces and add to the pan along with your butter, chopped spinach, garlic powder, olive oil, salt, and pepper.

After 1-2 minutes, add in a splash of half and half with parmesan and pecorino to get your dish nice and creamy.

Stir to combine!! Feel free to top with more parmesan and enjoy!! xx