Linguine Carbonara

READY IN: 40mins
Recipe by hollyberry

Comfort food. This Carbonara is simple to make and tastes great - even better the next day. It's not traditional in the sense that there are no peas or eggs (kind of a big deal), but Carbonara is what we call it around here!

Top Review by Roxygirl in Colorado

My husband's new favorite, too! I used some homemade dressing (by BoneMan) and it worked fine. I used full fat evaporated milk and it does get a little thickened with the tomatoes. I had been wondering if I would need to add a pinch of cornstarch, but I didn't need to. The red pepper flakes add a wonderful zestiness. This is on the order of a Vodka Penne, but without the vodka. This was enjoyed by the whole family so I'll be making again! Roxygirl

Ingredients Nutrition


  1. Marinate the chicken breasts in Italian dressing.
  2. Chop bacon into 1/4" pieces and fry over medium-high heat in a large saucepan until well done. Drain off the bacon fat.
  3. In the meantime, cook the noodles and broil or barbecue the chicken. Dice the chicken in to bite-sized pieces.
  4. Into the hot bacon, add the diced tomatoes, then the red pepper flakes, chicken and any chicken drippings. Bring to a boil, then simmer gently until slightly reduced.
  5. Remove from heat and stir in the evaporated milk and thick cream.
  6. Serve over linguine noodles with a sprinkle of Parmesan cheese.

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