I came up with this chicken carbonara penne recipe when I had to either cook up a 3-pound package of lean thick-cut bacon or throw it out (which was not going to happen). I happened to have everything else on hand anyway. I've had friends try this, and they loved it. I hope you do, too!
Ingredients
- thick-cut bacon: 1 pack (16 ounce pack)
- penne pasta: 1 pack (16 ounce pack)
- olive oil: 0.33333 cup
- butter: 0.25 cup
- garlic: 3 Tbsp (minced)
- ground black pepper: 3 tsp (divided)
- skinless, boneless chicken breasts: 3 piece (sliced)
- heavy whipping cream: 2 cups
- Parmesan-Romano cheese blend: 1 cup (grated)
- Colby Jack cheese blend: 1 cup (shredded)
- eggs: 3 piece (beaten)
Metric Conversion
Stages of cooking
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Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Chop into small pieces when cool enough to handle.
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Bring a large pot of lightly salted water to a boil. Add penne and olive oil; cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
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While pasta is cooking, melt butter in a large, deep skillet over low heat. Add chopped bacon, garlic, and 1 teaspoon pepper; sauté until fragrant, 2 to 3 minutes. Increase heat to medium, add chicken, and cook until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes.
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Add whipping cream, Parmesan-Romano cheese, and remaining 2 teaspoons pepper to the skillet. Stir and cook until heated through, about 3 minutes. Add Colby-Jack cheese and stir until melted. Stir in beaten eggs and bring to a simmer. Add drained pasta and stir until coated with sauce.
