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Chicken-Bacon Carbonara
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Try a luxurious twist on classic carbonara with chicken and bacon for a rich and comforting meal.
Ingredients:
  • 1 pound bacon, cut into 1-inch pieces
  • 1 medium onion, chopped
  • 5 cloves garlic, sliced
  • 0.25 cup dry red wine
  • 1 (16 ounce) package bow-tie pasta (farfalle)
  • 2 (5 ounce) skinless, boneless chicken breasts, cubed
  • 2 (5 ounce) skinless, boneless chicken thighs, cubed
  • 1 tablespoon olive oil, or more as needed
  • 0.5 teaspoon dried basil, or more to taste
  • 0.25 teaspoon ground nutmeg, divided, or more to taste
  • freshly ground black pepper to taste
  • 4 large eggs, beaten
  • 1 cup heavy cream
  • 0.5 cup grated Parmesan cheese, or more to taste
Instructions:
  • Fry bacon in a large skillet over medium-high heat until evenly browned but still slightly tender, about 8 to 10 minutes. Place on paper towels to drain, then move to a bowl.
  • Saute the onion in the flavorful drippings until tender, then add garlic and continue to saute until both are soft and fragrant. Deglaze with wine, stirring constantly until the liquid evaporates. Combine the mixture with the bacon for a delicious flavor boost.
  • Bring a pot of salted water to a vigorous boil. Cook bow-tie pasta until al dente, stirring occasionally, for 8 to 11 minutes.
  • Drizzle chicken with a light coating of oil. Transfer to the skillet used for the bacon. Sauté over medium heat, seasoning with half the basil, a pinch of nutmeg, and pepper until golden, for about 5 to 7 minutes. Flip the chicken, season the other side, and cook until cooked through, about 5 to 7 minutes. Mix in the bacon mixture and keep warm while the pasta finishes cooking.
  • In a jar or shaker, mix together eggs, cream, Parmesan cheese, and the remaining 1/8 teaspoon of nutmeg. Shake vigorously until fully combined.
  • Drain the pasta and transfer it to a bowl.
  • Combine the chicken mixture and all drippings in the pasta pot off the heat. Add pasta and toss to coat. Quickly pour in the egg mixture, tossing thoroughly to cook without curdling. Serve immediately.

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