1. In a bowl, mix the eggs, Parmesan, cream, salt, and pepper. Add lemon zest and set aside.

2. Cook peas for 3 minutes in a large saucepan of boiling, salted water. Use a slotted spoon to remove them, cool, and set aside.

3. Cook pasta according to package instructions in the boiling, salted cooking water used for the peas.

4. Meanwhile, season the chicken cubes. Heat olive oil in a skillet over medium heat and brown chicken for about 5 minutes on all sides.

5. Drain pasta and reserve 60 mL (¼ cup) of cooking liquid.

6. Return pasta to saucepan, add peas, chicken cubes, cream-Parmesan mixture, and reserved cooking water if necessary to thin the sauce.

7. Stir, taste, and adjust seasoning, as needed.

8. Serve in bowls topped with parsley and bacon if you like.

TIP

For a spicier version, add a little Espelette pepper or other hot pepper.

NO WASTE

After zesting the lemon, reserve the juice to use in a salad or as a replacement for vinegar.