Chicken Carbonara

Ingredients:
1 pound spaghetti
olive oil
1 lb bacon, diced
1 onion, chopped
2 cloves garlic, minced
4 eggs
3/4-1 cup grated Parmesan cheese
1/2-1 lb cooked, cooked diced chicken (I have no idea how much I use, I just fill the pan)
1-2 cups cooked peas
salt and black pepper to taste
extra parmesan for table

Directions:
Cook chicken with salt and pepper, dice.
Cook chopped bacon until slightly crisp; remove and drain onto paper towels (I cooked, then chopped). Reserve bacon fat; add olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more.
Beat eggs very well, add parmesan cheese to eggs.
In a large pot of boiling salted water, cook spaghetti pasta until al dente. Add frozen peas when pasta is done cooking (or you can just cook them separately, this just makes it easier). Drain well. Toss with 1 tablespoon of olive oil, and add the chicken, bacon, onions; toss well.
Add the egg mixture and (optional) heat on the stove while tossing constantly until eggs are slightly set (I don't heat it up since the pasta is hot when I add everything).

Delicious!

Adapted from here