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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chicken Pasta Carbonara Recipe

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This recipe for Chicken Pasta Carbonara is from A Taste of Home: The Best Hopkins and Rexroat Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 oz. Thinly sliced Bacon, diced
2 cloves garlic, Minced
2 ½ C. Whipping Cream
1 C. Freshly Grated Parmesan
8 Lg. Egg yolks
¼ C. Chopped Fresh Basil
¼ C. Chopped Fresh Italian Parsley
Salt
½ Cooked Sweet Peas
1 lb. Spaghetti
4 C. Cooked chicken, shredded ( from Rotisserie chicken)
Pepper
Lemon zest
Directions:
Directions:
Finely chop garlic. In a large pot cook bacon over medium heat stirring often until almost crispy. Just before it is crispy, add garlic and stir for 30 more seconds. Remove from heat and spoon excess fat except for about 2 tsp. out of the pan. In a large bowl whisk together cream, cheese, yolks, Basil, and Parsley. Separately, bring a large pot of Salted water to a boil and cook spaghetti according to al dente directions. Drain. Add chicken to the pan with the bacon and garlic. Next, add the spaghetti and the cream mixture and toss together over medium low heat stirring constantly for approximately 4 minutes. Season with salt and pepper to taste, and add Peas if using. Transfer to serving bowl and sprinkle with lemon zest.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hr.

 

 

 

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