Step 1

Whisk olive oil, balsamic vinegar, red wine vinegar, garlic, and oregano together.

Step 2

To marinate chicken, place chicken breasts in large plastic ziploc bag, and pour marinade over them.

Step 3

Marinate for up to 8 hours.

Step 4

Grill chicken, 2-3 minutes each side.

Step 5

Start boiling your water for the pasta.

Step 6

Cook bacon, drain on paper towels, crumble and set aside.

Step 7

Remove all but 2 tablespoons of bacon grease from pan.

Step 8

Over medium heat, sauté the onions in the remaining bacon grease until they turn translucent, a few minutes.

Step 9

Add garlic, and cook for another minute, stirring constantly.

Step 10

Set onion and garlic mixture aside.

Step 11

Drop the pasta in boiling water and cook until al dente, according to package directions.

Step 12

While the pasta is cooking, whisk together the eggs, Parmesan cheese, heavy cream, salt and pepper until smooth.

Step 13

Reserve 1/2 cup of the pasta water before draining the pasta. After draining, place the pasta back in the hot pot.

Step 14

While the pasta is still hot, add half of the egg mixture, stirring the pasta while you are adding it. The sauce will thicken and will coat the pasta.

Step 15

After adding half of the sauce, add the frozen peas, crumbled bacon, and sautéed onion and garlic mixture.

Step 16

Add the rest of the sauce, stirring to combine.

Step 17

Add the reserved 1/2 cup of the pasta water to keep the sauce consistency from being too thick.

Step 18

Toss with grilled chicken.