Chicken Capellini Carbonara

Recipe by Chef #656909
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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Render the bacon over low heat in a medium sauté pan.
  • Start a pot of boiling water for the pasta.
  • Remove the bacon from the pan once it is cooked and has released drippings into the pan.
  • Add the 2 tablespoons of olive oil to the drippings and raise the heat to medium high.
  • Sautê the diced onion and whole garlic cloves until onions are translucent and the garlic is.
  • brown.
  • Start the pasta now.
  • Add the diced chicken to the sauté pan, and cook until the chicken is almost cooked.
  • Add the heavy cream.
  • Reduce the cream by a third and toss the bacon back inches
  • In a separate mixing bowl beat the eggs a couple of tablespoons at a time whisking constantly.
  • Once about half of the liquid has been tempered into the eggs, add the egg mixture to the sauté.
  • pan.
  • Do not return to the burner.
  • The heat from the pan, mixture and pasta will cook the eggs.
  • Drain the pasta well but add it to the sauté pan while it is still hot.
  • Add the parmesan and toss pasta in the sauce.
  • Garnish with some parsley and a little more parmesan.
  • Serve immediately.
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