Instructions: This is just a recipe for Tagliatelle Carbonara also reffered to as "pasta with bacon and eggs" that comes from the California Culinary Academy...I LOVE IT...

I would think that you could substitute the pancetta for 8 ounces diced chicken breast...

1. Heat oil & butter in a skillet over medium heat.

2.when butter starts to foam add garlic & saute until fragrant.

3. add Pancetta and lightly brown.

4. add wine & simmer until almost dry (au sec)

5. remove from heat, add eggs and stir.

6. then add both cheeses.

Make a pound of Tagliatelle and combine with sauce. (best with fresh, homade pasta!!!)

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