Loaded Chicken Carbonara

Name: Loaded Chicken Carbonara
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 6 slices bacon, chopped; 3 larges eggs; 3 cloves garlic; 1 teaspoon ground black pepper; 4 servings salt and ground black pepper to taste; 355 milliliters grated Parmesan cheese; 473 milliliters frozen peas; 680 grams skinless, boneless chicken breast halves; 454 grams spaghetti; 1 gallon water; 118 milliliters white wine

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

Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes.

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Bacon

Equipment you will use

Frying Pan

Remove bacon from skillet with a slotted spoon and drain on a paper towel-lined plate.

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Bacon

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Slotted Spoon

Paper Towels

Frying Pan

Drain fat from skillet, reserving 2 tablespoons of the bacon drippings.

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Bacon Drippings

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Frying Pan

Season chicken with salt and pepper.

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Salt And Pepper

Whole Chicken

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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Chicken Breast Halves

Bacon Drippings

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Kitchen Thermometer

Frying Pan

Transfer to cutting board and tent with foil. Rest chicken for 5 minutes before slicing; set aside.

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Whole Chicken

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Cutting Board

Aluminum Foil

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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Ground Black Pepper

Bacon Drippings

Garlic

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Frying Pan

Pour wine into skillet; cook at a simmer until thickened, about 2 minutes.

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Wine

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Frying Pan

Remove from heat.

Whisk Parmesan cheese and eggs together in a bowl. Slowly stream wine mixture into the Parmesan mixture while whisking continually.

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Parmesan

Egg

Wine

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Whisk

Bowl

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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Spaghetti

Water

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Pot

Remove 1/2 cup of the water from the pot for later use.

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Water

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Pot

Put the peas in a large colander.

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Peas

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Colander

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.

Ingredients you will need

Water

Spaghetti

Whole Chicken

Bacon

Pasta

Sauce

Peas

Wine

Equipment you will use

Colander

Pot

Equipment

Ingredients

Servings:

6slices

bacon, chopped 3larges

eggs 3cloves

garlic 1teaspoon

ground black pepper 4servings

salt and ground black pepper to taste 355milliliters

grated Parmesan cheese 473milliliters

frozen peas 680grams

skinless, boneless chicken breast halves 454grams

spaghetti 1gallon

water 118milliliters

white wine

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.