Chicken Carbonara
A rich and delicious version of the classic pasta Carbonara loaded with chicken, ham, peas and sun-dried tomatoes in a creamy sauce.
Yield
6 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
pasta
long, of choice |
|
| 2 | tablespoons |
garlic
chopped |
|
| 2 | teaspoons |
salt
|
|
| 2 | teaspoons |
white pepper
|
|
| ¾ | cup |
butter
|
|
| ¾ | cup |
onions
diced |
|
| 6 | slice |
bacon
thick, diced, about 1/2 lb |
|
| 1 | pound |
chicken breasts
skinless, boneless, diced |
|
| ½ | cup |
sundried tomatoes
|
|
| 1 | cup |
ham
diced |
*
|
| 1 | cup |
green peas
fresh or frozen |
|
| ½ | cup |
scallions, spring or green onions
chopped |
|
| 2 | cups |
heavy whipping cream
|
|
| 3 | large |
egg yolks
|
*
|
| ¾ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
pasta
long, of choice |
|
| 3E+1 | ml |
garlic
chopped |
|
| 1E+1 | ml |
salt
|
|
| 1E+1 | ml |
white pepper
|
|
| 177 | ml |
butter
|
|
| 177 | ml |
onions
diced |
|
| 6 | slice |
bacon
thick, diced, about 1/2 lb |
|
| 453.6 | g |
chicken breasts
skinless, boneless, diced |
|
| 118 | ml |
sundried tomatoes
|
|
| 237 | ml |
ham
diced |
*
|
| 237 | ml |
green peas
fresh or frozen |
|
| 118 | ml |
scallions, spring or green onions
chopped |
|
| 473 | ml |
heavy whipping cream
|
|
| 3 | each |
egg yolks
|
*
|
| 177 | ml |
Parmesan cheese
grated |
|
Directions
Cook pasta in plenty of boiling salted water until tender but firm to the bite, 10 to 12 minutes, or according to package directions.
Drain.
Sauté garlic, salt and white pepper in ¼ cup butter in skillet over medium-high heat until garlic is softened, 2 to 3 minutes.
Add onion, bacon and chicken and cook over medium heat until bacon is browned but not crisp and chicken is cooked through and no longer pink, about 10 minutes.
Add sun-dried tomatoes, ham, peas and green onions and cook, stirring, until heated through, about 2 minutes.
Whip together cream and egg yolks and add to skillet.
Stir in cheese.
Cut remaining ½ cup butter into cubes and add to skillet.
Cook, stirring, until butter melts, 1 to 2 minutes.
Pour over pasta and toss.
