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Loaded Chicken Carbonara

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Loaded Chicken Carbonara

Loaded Chicken Carbonara

Loaded Chicken Carbonara requires around 1 hour and 10 minutes from start to finish. One serving contains 1035 calories, 77g of protein, and 32g of fat. This recipe covers 43% of your daily requirements of vitamins and minerals. This recipe serves 4. It is a pretty expensive recipe for fans of Mediterranean food. Head to the store and pick up bacon, spaghetti, garlic, and a few other things to make it today. To use up the peas you could follow this main course with the Easy Peasy Strawberry Dessert as a dessert.

Instructions

1
Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes.
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2
Remove bacon from skillet with a slotted spoon and drain on a paper towel-lined plate.
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3
Drain fat from skillet, reserving 2 tablespoons of the bacon drippings.
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4
Season chicken with salt and pepper.
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5
Heat 1 tablespoon bacon drippings in the skillet over medium heat. Cook chicken breast halves in the bacon drippings until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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6
Transfer to cutting board and tent with foil. Rest chicken for 5 minutes before slicing; set aside.
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7
Heat remaining tablespoon bacon drippings in skillet over medium heat until shimmering. Cook and stir garlic and ground black pepper in skillet until fragrant, about 30 seconds.
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8
Pour wine into skillet; cook at a simmer until thickened, about 2 minutes.
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9
Remove from heat.
10
Whisk Parmesan cheese and eggs together in a bowl. Slowly stream wine mixture into the Parmesan mixture while whisking continually.
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11
Bring a large pot of generously salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes.
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12
Remove 1/2 cup of the water from the pot for later use.
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13
Put the peas in a large colander.
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14
Drain the pasta in the colander with the peas. Return drained pasta and peas to the pot. Stir bacon, chicken, and wine mixture into the spaghetti. Thin sauce with reserved pasta water as desired.
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Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Antinori Badian a Passignano Chianti Classico Gran Selezione. It has 4.6 out of 5 stars and a bottle costs about 60 dollars.
Antinori Badia a Passignano Chianti Classico Gran Selezione
Antinori Badia a Passignano Chianti Classico Gran Selezione
An intense ruby red in color, the wine shows aromas both of fruit and the typical sensations of oak, which fuse harmonically and offer as well balsamic and graphite notes on the nose. The palate is rich, with supple and balanced tannins along with the vibrant freshness typical of Sangiovese. The finish and aftertaste are of notable persistence and repeat the notes of berry fruit first felt on the nose.
DifficultyExpert
Ready In1 h, 10 m.
Servings4
Health Score39
CuisinesMediterraneanItalianEuropean
Dish TypesLunchMain CourseMain DishDinner
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