Monday, December 14, 2009
Easy Chicken Carbonara
1/2 pound Spaghetti
8 slices Bacon, cut into 1/2 inch pieces
1 medium onion, chopped finely
1 garlic clove, chopped
2 cups cut up cooked chicken (or turkey)
1/2 cup grated Parmesan
1/2 cup heavy whipping cream (light can be used too, but the sauce won’t get as thick)
1 tsp. Italian Seasoning
Fresh ground pepper to taste
Cook and drain spaghetti as directed on package.
While your spaghetti is cooking, cook bacon in a 2-3 quart saucepan, stirring frequently until crisp. Remove bacon with a slotted spoon to a bowl lined with paper towels and discard all grease, except one tablespoon.
Place saucepan back on medium heat, and add garlic and onion to the pan, stirring and cooking until the onion is tender.
Add Parmesan, chicken, whipping cream, and Italian seasoning and stir. Add spaghetti, and toss together, stirring and leaving on heat until heated through.
Toss with bacon, and top with fresh ground pepper.
Serve with a big green salad and some crusty French bread.
My Review: I love Carbonara pasta, but have always been turned off by the raw eggs added at the end. This recipe gets the same flavor without the raw eggs. This had a great flavor and only took about 15 minutes to make, which was awesome.