Four-Cheese Chicken Carbonara

Place bacon in a large skillet and cook over medium-high heat turning occasionally until evenly browned about 10 minutes. Drain bacon slices on paper towels. Chop into small pieces when cool enough to handle.

Bring a large pot of lightly salted water to a boil. Add penne and olive oil and cook stirring occasionally until tender yet firm to the bite about 8 minutes.

While pasta is cooking melt butter in a large deep skillet over low heat. Add chopped bacon garlic and 1 teaspoon pepper; saute until fragrant 2 to 3 minutes. Increase heat to medium add chicken and cook until chicken is no longer pink in the center and the juices run clear 5 to 7 minutes.

Add whipping cream Parmesan-Romano cheese and remaining 2 teaspoons pepper to the skillet. Stir and cook until heated through about 3 minutes. Add Colby Jack cheese and stir until melted. Stir in beaten eggs and bring to a simmer. Add drained pasta stir until coated with sauce and serve immediately.