Chicken Carbonara

16 oz spaghetti, cooked al dente with 1/2 cup pasta water reserved
4 chicken breasts, cooked and sliced
1 lb. Sparkle Premium Center Cut Bacon of bacon, chopped 
1 onion, chopped
3 cloves garlic, minced
4 eggs
1 cup grated Parmesan cheese
1 cup half and half
1/2 tsp salt
1/2 tsp black pepper
1 cup of frozen peas


Cook pasta according to package directions; reserve ½ cup pasta water. Cook bacon, in a large skillet and drain all but 2 Tbsp. of grease. Add onion and onion and cook until starting to soften.  
Meanwhile, whisk together the eggs, Parmesan cheese, half and half, salt and pepper until smooth. When pasta is cooked through, drain and immediately add back to pot. Add frozen peas and egg mixture over hot pasta and stir to combine,  adding pasta water if the mixture is to thick. Top pasta with cooked chicken and serve.