Tuesday, September 6, 2011

Creamy Chicken and Bacon Carbonara

This is my new favorite pasta recipe!! Usually I don't like the cream sauces, but this had such amazing flavor! The bacon is delicious and the red pepper flakes add a little spice. My family told me it could easily be ordered at any Italian restaurant. Soooo good!
It takes a little work unless you have already cooked bacon (like I happened to have) and some rotisserie chicken. Or you could just make some ahead of time and then just throw this recipe together - it's worth it, trust me.


4 eggs
1/2 cup cream
2/3 cup Parmesan cheese
1/2 tsp salt
1 tsp red pepper flakes
fresh or dried parsley
1/2 lb bacon (I think we did like 1 cup chopped)
2 cups shredded or diced chicken
1 small onion
1 lb. pasta
sliced mushrooms (optional)


Cook and shred chicken, fry and crumble bacon. Set aside.
Beat eggs, cream, parmesan, parsley, salt, and red pepper flakes with a fork together in a bowl.
Saute onion and mushrooms if you use them, until the onions are translucent and golden.
Cook and drain pasta & while still warm, add onions.
Pour cream mixture into the pasta, and stir over low heat for 1-2 minutes. Don't have heat too high or you'll get scrambled eggs. :)
You can add a little more cream or water if the sauce is too thick.
Add in chicken and bacon and toss together.

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