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Chicken-Bacon Carbonara

Chicken-Bacon Carbonara is a delicious and indulgent pasta dish that combines the rich flavors of bacon, chicken, and creamy sauce. Originating from Italy, Carbonara is a classic Roman dish that has gained popularity worldwide for its irresistible taste and comforting qualities. This dish typically features spaghetti or fettuccine noodles coated in a creamy egg-based sauce, flavored with crisp bacon and Parmesan cheese. However, the addition of tender chicken in this version adds an extra layer of savory goodness, making it a hearty and satisfying meal.

Prep Time:

20 mins

Cook Time:

30 mins

Total Time:

50 mins

Servings:

Yield:

6 servings

Ingredients

1 pound bacon, cut into 1-inch pieces

1 medium onion, chopped

5 cloves garlic, sliced

¼ cup dry red wine

1 (16 ounce) package bow-tie pasta (farfalle)

2 (5 ounce) skinless, boneless chicken breasts, cubed

2 (5 ounce) skinless, boneless chicken thighs, cubed

1 tablespoon olive oil, or more as needed

½ teaspoon dried basil, or more to taste

¼ teaspoon ground nutmeg, divided, or more to taste

freshly ground black pepper to taste

4 large eggs, beaten

1 cup heavy cream

½ cup grated Parmesan cheese, or more to taste

Directions

Step 1

Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned but not crispy, 8 to 10 minutes. Drain on paper towels, then transfer to a bowl.

Step 2

Add onion to the drippings and saute over medium heat for 2 to 3 minutes. Add garlic and saute until onion is tender, 3 to 4 minutes more. Pour in wine and continue to cook, stirring constantly, until wine evaporates. Add mixture to the bacon.

Step 3

Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 11 minutes.

Step 4

Meanwhile, coat chicken in just enough oil to moisten. Place in the same skillet that was used for the bacon. Heat over medium heat and cook, sprinkling chicken with 1/2 of the basil, a pinch of nutmeg, and pepper, until browned, 5 to 7 minutes. Turn chicken and repeat seasoning on the other side. Continue to cook until no longer pink in the center and juices run clear, 5 to 7 minutes more. Stir bacon mixture into the chicken and keep warm until pasta is done.

Step 5

Combine eggs, cream, Parmesan cheese, and remaining 1/8 teaspoon nutmeg in a jar or shaker. Cover and shake until well combined.

Step 6

Drain pasta and set aside in a bowl.

Step 7

Dump chicken mixture and all drippings into the pasta pot, away from the heat. Add pasta and toss well. All at once, pour egg mixture into the pot, tossing quickly and thoroughly to cook, but not curdle. Serve hot.

Nutrition Facts (per serving)

771

Calories

39g

Fat

59g

Carbs

45g

Protein

Complement

The creamy sauce in Chicken-Bacon Carbonara is made with eggs, Parmesan cheese, and black pepper, creating a luscious coating for the pasta. The addition of crispy bacon and juicy chicken pieces adds a smoky and meaty element to the dish, making it a favorite among meat lovers. This combination of flavors and textures makes Chicken-Bacon Carbonara a popular choice for a cozy and comforting dinner, perfect for satisfying those hearty cravings. Whether enjoyed as a special indulgence or as a comforting weeknight meal, Chicken-Bacon Carbonara is sure to delight the taste buds with its rich and satisfying flavors.