Loaded Carbonara
2018-11-07 20:08:00
Serves 6
This is a 30 minute supper from Cook's Country. It's a rich, flavorful dinner that is supposed to serve 4 but that would have to be an extremely hungry four! If you add salad I'm guessing it will serve 6 to 8 - man is it good!
Ingredients
- 4 boneless, skinless chicken breasts
- (about 1 ½ pounds)
- Salt and pepper
- 6 slices bacon, chopped
- 3 large eggs
- 1 ½ cups grated Pecorino Romano or Parmesan cheese
- 3 garlic cloves, minced
- ½ cup white wine
- 2 cups frozen peas
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
- Bring 4 quarts water to a boil in a large pot.
- Pat chicken dry with a paper towel and season with salt and pepper.
- Cook bacon in a large skillet over medium heat until crisp (about 8 minutes).
- Transfer bacon to a paper towel lined plate (reserve 2 Tbsp. bacon grease).
- Cook the chicken in 1 Tbsp. bacon grease in the now empty skillet until well browned and cooked through (about 5 minutes per side). Browning the chicken in the bacon grease builds the strong flavor profile for this dish.
- Transfer cooked chicken to cutting board and tent with foil – letting it rest for 5 minutes, then slice thin, crosswise and set aside.
- Whisk eggs and cheese in medium bowl.
- Heat remaining bacon grease in now empty skillet until shimmering.
- Add garlic with 1 tsp. pepper and cook until fragrant (about 30 seconds). Stir in white wine and simmer until thickened (about 2 minutes).
- Slowly whisk this wine mixture into the egg/cheese mixture.
- Add 1 Tbsp. salt and pasta to boiling water – cook until al dente.
- Reserve ½ cup of the pasta water.
- Place peas in colander and drain the pasta over the peas.
- Transfer pasta and peas back into the pot. Stir in chicken, egg-wine mixture and bacon adding the reserved water as needed.
- Serve while hot!
Print
What's Cooking? https://recipe.mbplace.net/