Chicken Pasta Carbonara

Hey guys! Here is what I made for dinner last night. The family loved it! Can’t go wrong with bacon and pasta, though! See ya back here later for an easy healthy lunch recipe!

Chicken Pasta Carbonara

2 chicken breasts, cut in to bite sized pieces
1 Tbsp olive oil or unsalted butter
1/2 pound thick cut bacon, diced
1 onion, chopped
1 cup frozen peas
1 container of mushrooms
2 garlic cloves, minced
1/2 cup white wine
4 whole eggs
1 cup grated Parmesan or Pecorino cheese
1 pound pasta
Salt and black pepper to taste

Heat pasta water. Put a large pot of salted water on to boil to cook pasta.

While the water is coming to a boil, heat the olive oil in a large sauté pan over medium heat. Add the bacon and cook until crispy. Add the garlic and cook another minute, then turn off the heat and put the bacon and garlic into a large bowl.

Add in a bit more oil. Cook your chicken until cooked through, about 10 minutes. Take out the chicken and add in your onions and mushrooms. Cook for a couple of minutes and add in your wine. Cook down, about 3 minutes. Add in your frozen peas. Mix to combine.

In a small bowl, beat the eggs and mix in about half of the cheese.

When the pasta is finished cooking, strain the pasta and move it to the bowl with the bacon and garlic. I used one of those spider strainers to move my pasta. Reserve some of the pasta water.

Toss everything to combine, allowing the pasta to cool just enough so that it doesn’t make the eggs curdle when you mix them in.

Add the beaten eggs with cheese and toss quickly to combine once more. Add salt to taste. Add some pasta water back to the pasta to keep it from drying out.

Top with more cheese!


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