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- 4 boneless, skinless chicken breasts (1 1/2 lbs)
- salt & pepper
- 6 slice(s) bacon, chopped
- 3 large eggs
- 1 1/2 cup(s) parmesan cheese or pecorino romano cheeses, grated
- 3 clove(s) garlic, minced
- 1/2 cup(s) white wine
- 1 pound(s) spaghetti
- 2 cup(s) frozen peas
- 1. Bring 4 quarts water to boil in large pot.
- 2. Pat chicken dry with paper towels and season with salt & pepper.
- 3. Cook bacon in large skillet over medium heat until crisp, about 8 minutes.
- 4. Transfer bacon to paper towel-lined plate.
- 5. Reserve 2 tablespoons fat.
- 6. Cook chicken in 1 tablespoon fat in now empty skillet until well browned and
- cooked through, about 5 minutes per side.
- 7. Transfer to cutting board and tent with foil.
- 8. Let rest 5 minutes, then slice thin crosswise and reserve.
- 9. Whisk eggs and cheese in medium bowl.
- 10. Heat remaining fat in now empty skillet over medium heat until shimmering.
- 11. Add garlic and 1/2 teaspoon pepper and cook until fragrant, about 30
- 12. Stir in wine and simmer until thickened, about 2 minutes.
- 13. Slowly whisk wine mixture into egg mixture.
- 14. Add 1 tablespoon salt and pasta to boiling water and cook until al dente.
- 15. Reserve 1 cup cooking water.
- 16. Place peas in colander, drain pasta and transfer pasta and peas to pot.
- 17. Stir in chicken, egg-wine mixture and bacon, adding reserved water as
- 18. Serve.
This recipe is a personal recipe added by JudyFerraro and has not been tested or endorsed by MyRecipes.
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LOADED CARBONARA Recipe at a Glance
- COURSE: Main Dishes