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Chicken-Bacon Carbonara

5

50 min

Chicken-Bacon Carbonara


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Category

Pasta Recipes

Time

50 min

Serving

6 persons

Calories

771

Rating

5.00★ (2)

Cuisine

Author: Victoria Buriak
This chicken-bacon carbonara is a meaty spin on an old classic.

Ingredients

  • bacon: 1 pound (cut into 1-inch pieces)
  • medium onion: 1 piece (chopped)
  • garlic: 5 clove (sliced)
  • dry red wine: 0.25 cup
  • bow-tie pasta (farfalle): 1 pack (16 ounce pack)
  • skinless, boneless chicken breasts: 2 piece (5 ounce, cubed)
  • skinless, boneless chicken thighs: 2 piece (5 ounce, cubed)
  • olive oil: 1 Tbsp (or more if needed)
  • basil: 0.5 tsp (to taste, dried)
  • ground nutmeg: 0.25 tsp (divided, to taste)
  • black pepper: (to taste, freshly ground)
  • eggs: 4 piece (beaten)
  • heavy cream: 1 cup
  • Parmesan cheese: 0.5 cup (to taste, grated)

Metric Conversion

Stages of cooking

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  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.
    Chicken-Bacon Carbonara Photo 2
  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.
    Chicken-Bacon Carbonara Photo 3
  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.
    Chicken-Bacon Carbonara Photo 4
  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.
    Chicken-Bacon Carbonara Photo 5
  5. Combine eggs, cream, Parmesan cheese, and remaining 1/8 teaspoon nutmeg in a jar or shaker. Cover and shake until well combined.
    Chicken-Bacon Carbonara Photo 6
  6. Drain pasta and set aside in a bowl.
    Chicken-Bacon Carbonara Photo 7
  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.
    Chicken-Bacon Carbonara Photo 8

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