CookPal AI
Chicken-Bacon Carbonara

Chicken-Bacon Carbonara

Cost $15, save $10

Source: Recommended by CookPal

  • 30 Min
  • 6 Servings
  • $15

INGREDIENTS

  • Meat

    • 🥓 1 pound bacon, cut into 1-inch pieces
    • 🍗 2 (5 ounce) skinless, boneless chicken breasts, cubed
    • 🍗 2 (5 ounce) skinless, boneless chicken thighs, cubed

  • Vegetables

    • 🧅 1 medium onion, chopped
    • 🧄 5 cloves garlic, sliced

  • Seasoning

    • ¼ teaspoon ground nutmeg, divided, or more to taste
    • ½ teaspoon dried basil, or more to taste
    • Freshly ground black pepper to taste

  • Dairy

    • 🥚 4 large eggs, beaten
    • 🥛 1 cup heavy cream
    • 🧀 ½ cup grated Parmesan cheese, or more to taste

  • Pasta

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

  • Liquids

    • 🍷 ¼ cup dry red wine
    • 1 tablespoon olive oil, or more as needed

STEPS

1

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

2

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

3

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

4

Meanwhile, coat chicken cubes in just enough olive oil to moisten. In the same skillet used for bacon, heat it over medium heat and cook chicken. Sprinkle with half of the basil, a pinch of nutmeg, and black pepper. Cook until browned, 5 to 7 minutes. Flip, season the other side, and cook for another 5 to 7 minutes. Stir bacon mixture into chicken and keep warm.

5

In a jar or shaker, combine beaten eggs, heavy cream, Parmesan cheese, and remaining nutmeg. Cover and shake until well combined.

6

Drain pasta and place in a bowl. Add chicken mixture with all drippings to the pasta pot (off heat), then toss in the drained pasta. Pour the egg mixture immediately into the pot, tossing quickly and thoroughly to cook but avoid curdling the eggs. Serve hot.

NUTRIENTS

Per 1 serving

🔥

771

Calories

  • 45
    Protein
  • 59
    Carbs
  • 39
    Fats

💡 Use freshly grated Parmesan cheese for better flavor.Serve immediately as this dish tastes best when hot.If you prefer crispy bacon, cook it for a minute or two longer before draining.