Name: Chicken-Bacon Carbonara
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Bacon, cut into 1-inch pieces - 1 pound; Onion, chopped - 1 medium; Garlic, sliced - 5 cloves; Dry red wine - ¼ cup; Bow-tie pasta (farfalle) - 1 (16 ounce) package; Skinless, boneless chicken breasts, cubed - 2 (5 ounce); Skinless, boneless chicken thighs, cubed - 2 (5 ounce); Olive oil, or more as needed - 1 tablespoon; Dried basil, or more to taste - ½ teaspoon; Ground nutmeg, divided, or more to taste - ¼ teaspoon; Freshly ground black pepper to taste - ¼ teaspoon; Eggs, beaten - 4 large; Heavy cream - 1 cup; Grated Parmesan cheese, or more to taste - ½ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chicken-Bacon Carbonara

1. Bacon, cut into 1-inch pieces - 1 pound

2. Onion, chopped - 1 medium

3. Garlic, sliced - 5 cloves

4. Dry red wine - ¼ cup

5. Bow-tie pasta (farfalle) - 1 (16 ounce) package

6. Skinless, boneless chicken breasts, cubed - 2 (5 ounce)

7. Skinless, boneless chicken thighs, cubed - 2 (5 ounce)

8. Olive oil, or more as needed - 1 tablespoon

9. Dried basil, or more to taste - ½ teaspoon

10. Ground nutmeg, divided, or more to taste - ¼ teaspoon

11. Freshly ground black pepper to taste - ¼ teaspoon

12. Eggs, beaten - 4 large

13. Heavy cream - 1 cup

14. Grated Parmesan cheese, or more to taste - ½ cup

How to cook deliciously - Chicken-Bacon Carbonara

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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

6. Stage

Drain pasta and set aside in a bowl.

7. Stage

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.