Bacon Chicken Carbonara. Season chicken with salt and pepper. Next in a large frying pan, fry the bacon until just crisp, then crumble and set aside as well. Drain the pasta and while still hot, add to the onion-chicken mixture and mix well.
Stir in spaghetti, chicken, cheese and whipping cream. Cook, stirring occasionally, until heated through. Whisk until all ingredients are combined. You can cook Bacon Chicken Carbonara using 7 ingredients and 4 steps. Here is how you cook that.
Ingredients of Bacon Chicken Carbonara
- It’s 1 lb of angel hair pasta or spaghetti.
- It’s 4 each of Eggs.
- Prepare 1/2 cup of Parmesan cheese.
- Prepare 1 lb of bacon cut into pieces.
- Prepare 2 cup of cooked chicken chopped.
- You need 1 of Salt and pepper.
- You need 4 of Green onions sliced.
Carbonara is an Italian dish of spaghetti with a sauce of cream, eggs, Parmesan cheese and bits of bacon. For an authentic Italian preparation, use pancetta instead of bacon. Pancetta, a cured meat, is imported from Italy and is similar to bacon. In a large pot of salted boiling water, cook pasta according to package directions until al dente.
Bacon Chicken Carbonara step by step
- Boil pasta according to package direction in heavily salted water. In the meantime, crisp bacon in another pot and drain on paper towels. Drain bacon grease reserving a tablespoon or so in the pot..
- Crack 4 eggs in a bowl with Parmesan cheese salt and pepper and whisk to combine..
- When pasta is done drain and reserve 1 cup of pasta water. Add pasta to the pot and stir in the egg mixture vigorously for 3-4 minutes. Add bacon, chicken, and green onions and combine. Add the hot pasta water as needed to cream the mixture..
- Add extra parm and enjoy! I serve it with crusty garlic bread and a fresh green salad..
Get Chicken Carbonara Recipe from Food Network. Food Network teaches how to crush, slice and mince garlic. Peel off some of the papery skin from the garlic and then smash the head of garlic with. It is, after all, bacon and eggs. The only trick to Carbonara is tempering the egg yolks to ensure you do not end up with scrambled eggs.