3/4 pound long pasta -- of choice

2 tablespoons chopped garlic

2 teaspoons salt

2 teaspoons white pepper

3/4 cup butter

3/4 cup diced onion

1 cup diced thick-sliced bacon

1 pound skinless boneless chicken breasts -- diced

1/2 cup sun-dried tomatoes

1 cup diced ham

1 cup peas -- fresh or frozen

1/2 cup chopped green onions

4 cups heavy whipping cream

3 egg yolks

3/4 cup grated parmesan cheese

Cook pasta in plenty of boiling salted water until tender but firm to the bite, 10 to 12 minutes, or according to package directions. Drain.

Saute garlic, salt and white pepper in 1/4 cup butter in skillet over medium-high heat until garlic is softened, 2 to 3 minutes. Add onion, bacon and chicken and cook over medium heat until bacon is browned but not crisp and chicken is cooked through and no longer pink, about 10 minutes. Add sun-dried tomatoes, ham, peas and green onions and cook, stirring, until heated through, about 2 minutes.

Whip together cream and egg yolks and add to skillet. Stir in cheese. Cut remaining 1/2 cup butter into cubes and add to skillet. Cook, stirring, until butter melts, 1 to 2 minutes. Pour over pasta and toss.

[6 servings. Each serving: 1,109 calories; 1861 mg sodium; 479 mg cholesterol; 98 grams fat; 28 grams carbohydrates; 33 grams protein; 0.84 gram fiber. ]

[Q] DEAR SOS: The Sanibel Island Chowder Co. in Sanibel Island, Fla., served an exceptionally flavored dish called Chicken Carbonara, consisting of chicken, ham, bacon, peas, onions and sun-dried tomatoes over spaghetti. Will they share the recipe with you? [A] DEAR KAREN: Bingo. Joe Primavera, the kitchen manager at Sanibel Island Chowder Co., sent us this recipe. It's good flavor is attributable to the complementary ingredients and lots of B-U-T-T-E-R.

8/30/98 kitpath@earthlink.net