"Oscar's Pasta Carbonara"

Oscar is brilliant!  He is heralded as one of the best cooks in the department and has the street cred to back it up.  He has owned a restaurant and has been around the biz his whole life.  With his Latin background one could say that I was a touch hesitant to try his take on one of my favorite Italian dishes.  I am a traditionalist when it comes to most things; especially Italian.  Why change it if it's perfect right?  Well, this carbonara isn't traditional, but what it lacks in tradition it makes up in flavor and ingenuity.  It's very easy which the cook loves and is delicious which everybody eating it loves!  Everybody needs an Oscar in their "cooking life".  We bounce ideas off of each other all the time.  He cooks and I sous for him; I cook and he sous for me...reminds me of Top Gun, when Viper tells Maverick, "I'll be your wingman anytime."  We can't fly F-14's, but we make a hell of a team in the kitchen.  Enough babble...the recipe is as follows:

Ingredients:

3 boneless and skinless chicken breasts thinly sliced and then halved
1 pound of good quality pepper bacon sliced into bits
1 pound of penne pasta or fettucine (cooks preference; I like the fettucine, Oscar likes the penne)
3 eggs 
16 ounces of heavy cream
1 15 ounce can of black pitted olives, sliced
1 10 ounce jar of Manzanilla, pimento stuffed olives, halved
1 red onion diced fine
10 cloves of garlic chopped fine
12 ounces of a 4 cheese Italian blend
3 tablespoons of granulated garlic, separated
1 tablespoon of red pepper flakes, separated
salt and pepper to taste

Directions:

Cook the bacon in a heavy, cast iron skillet, rendering out the fat.  Discard the fat but leave the heavy remnants in the bottom of the pan.  Remove the bacon and set aside.  Add the chopped onion and garlic, one third of the granulated garlic, half of the red pepper flake and salt and pepper.  Cook until the onions are translucent and remove from the skillet.  Next add the chicken, the rest of the granulated garlic, the rest of the red pepper flake and salt and pepper.  Cook the chicken until almost done.  ****At this point, in a separate pot cook the pasta until al dente.****  In the original skillet, add back in the onion mixture, all of the cream, both types of olives and bring to a boil.  Reduce the heat to a simmer and reduce until thickened.  Now is the time for the final seasoning: salt, pepper, red pepper flake and/or granulated garlic.   When the sauce has thickened, add the bacon and give it a final stir.  In a large bowl add the three eggs and give a slight whisk breaking the yolks.  Add the cheese and the hot, already cooked pasta, stirring to coat.  Add the chicken mixture and stir until well incorporated.  Top with fresh grated Parmesan cheese and serve with garlic bread and a good side salad.  This will feed 4 big eaters and leave them begging for more.