Wednesday, September 19, 2018

Chicken Carbonara

  So, yesterday was freezing and we were yearning for lazy pool days  and hot summer evenings and grilling out.  Well that wasn’t happening, so I whipped out my indoor grill and pretended :-) 
This Chicken Carbonara is an EXCELLENT way to use up leftover grilled chicken.  (I used this marinade!) I love to ‘grill once, eat twice.’  My husband proclaimed this, ‘THE best Pasta dish I have ever made for him.’  That is a pretty high praise, because I have quite a few pasta dishes that in my humble opinion are darn good.  :-)
  • 4 chicken breast, marinated, grilled and sliced
  • 12 oz pack of bacon, diced small
  • 1 onion, diced small
  • 3 cloves minced garlic
  • 4 eggs
  • 1 cup grated parmesan
  • 1 cup heavy cream
  • 1/2 tsp salt
  • 1/2 tsp Black Pepper
  • 1/2 cup of frozen peas
  • 16 oz pasta, cooked al dente with 1/2 cup pasta water reserved

  1. Fry bacon until extra crispy. Remove bacon and set aside. Remove all but 2 Tablespoons of bacon grease from the pan. Over medium heat, saute the onions in the remaining bacon grease for 5 minutes. Add the garlic and cook for 1 more minute, stirring constantly. Set aside. Drop the pasta in boiling water and cook until Al Dente, according to package directions. While the pasta is cooking, in a separate bowl, mix together the eggs, Parmesan cheese, heavy cream, salt and pepper until smooth. When the pasta is done, reserve 1/2 cup of the pasta water before draining the pasta and placing it back in the hot pot. While the pasta is still really hot, slowly drizzle in half of the egg mixture, stirring the pasta the whole time. The sauce will become thick and should coat the pasta. After adding half of the sauce, add the frozen peas, bacon, and sauteed onion/garlic. Finish adding the sauce, stirring until it’s all combined. Then add the reserved 1/2 cup of the pasta water to help with consistency. Toss with grilled chicken and enjoy!
Recipe Adapted From
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