a simple and delectable weeknight meal.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 6 slices bacon, chopped
- 1 ½ pounds skinless, boneless chicken breast halves
- salt and ground black pepper to taste
- 3 cloves garlic
- 1 teaspoon ground black pepper
- ½ cup white wine
- 1 ½ cups grated Parmesan cheese
- 3 large eggs
- 1 gallon water
- 1 pound spaghetti
- 2 cups frozen peas
Instructions
- Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Remove bacon from skillet with a slotted spoon and drain on a paper towel-lined plate. Drain fat from skillet, reserving 2 tablespoons of the bacon drippings.
- Season chicken with salt and pepper. Heat 1 tablespoon bacon drippings in the skillet over medium heat. Cook chicken breast halves in the bacon drippings until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to cutting board and tent with foil. Rest chicken for 5 minutes before slicing; set aside.
- Heat remaining tablespoon bacon drippings in skillet over medium heat until shimmering. Cook and stir garlic and ground black pepper in skillet until fragrant, about 30 seconds. Pour wine into skillet; cook at a simmer until thickened, about 2 minutes. Remove from heat.
- Whisk Parmesan cheese and eggs together in a bowl. Slowly stream wine mixture into the Parmesan mixture while whisking continually.
- Bring a large pot of generously salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Remove 1/2 cup of the water from the pot for later use.
- Put the peas in a large colander. Drain the pasta in the colander with the peas. Return drained pasta and peas to the pot. Stir bacon, chicken, and wine mixture into the spaghetti. Thin sauce with reserved pasta water as desired.
Nutrition Facts
| Calories | 928 kcal |
| Carbohydrate | 94 g |
| Cholesterol | 261 mg |
| Dietary Fiber | 8 g |
| Protein | 74 g |
| Saturated Fat | 10 g |
| Sodium | 1025 mg |
| Sugars | 5 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
We really enjoyed this dish. I added some cut up cherry tomatoes and spinach to it to get my dh some extra veggies. Next time I will also add some mushrooms.
Nothing better than wife walking in the door from work and saying “whatever it is you are cooking smells delicious.” This was my first attempt at a carbonara – amazing! Going to be making this again.
I followed recipe exactly as written and it was awful. Not sure what went wrong but I will not be making this again.
Made it for thr firehouse. They loved it
I liked all the flavors but definately needs more sauce. I also used chicken stock instead of wine. The next day I made a second batch of sauce and added it to the pasta. Much imoroved!
It was excellent! My girlfriend was in love with it! Only change I made was instead of pasta water I used heavy cream it was delicious!
Very easy to make, I would add a bit more garlic next time. I did finish it off with a bit of cream
I chopped up the chicken first. This was really good!
Amazing! Worried it would be too plain so I added sauted onions, chopped broccoli, and roasted red peppers at the end. Only thing I would do different is add more black pepper.
Very tasty….Great recipe! I needed to make a quick dinner and this is quick and delicious! What would we do without chicken?!
I Really enjoyed this recipe. I only tweaked it a little. Am extra egg, less pasta, I forgot the wine(oops), added a Roma tomato and I didnt use chicken. I just poured the egg mixture straight into a pot where everything else was. DELICIOUS!! I ate leftovers 2 days in a row for lunch a few days later. added a pinch of milk and reheated slowly . I Highly recommend this recipe!
My sauce was too thick but I just added some of the spaghetti water and it was fine.
I made this today. Delicious – thanks!
I made this exactly as said except only used 1 chicken breast so I could add shrimp too. I cooked the shrimp with the garlic and pepper. The only thing I would do different next time is less noodles. I feel it took from some of the flavor. Definitely a keeper.
3/27/20 … Bibi: “Last night, I made up a dish that DS#1 called, “Almost Carbonara”. It had leftover cooked chicken, broth and petite peas from the freezer, white wine from an open bottle and some mushrooms in the fridge, a pound of pasta, an onion, some garlic and Italian seasoning from the pantry, some cooked bacon, and some Italian parsley from a pot on the patio, and some grated Parmesan from a wedge in the fridge. I asked him how it was different from Carbonara, and he said mine was not as creamy. Well, I didn’t have any cream, so I thickened the broth with a flour slurry.”
Turned out great. My 12 year old son wasn’t to sure about the wine taste.
My wife and I make this quite a bit. As written it’s great. I cook the chicken with Italian seasoning and wrap it in cling wrap to rest then I shred the chicken and use the juices for the sauce. I also use broccoli florets instead of peas.
I made this, or a version of this. I used 3 cups heavy cream, 8 egg yolks for the cream and 1 lb of bacon – it was excellent!
I added a couple of extra eggs and tempered them with the pasta water. It turned out great! Great recipe!!
I added 2 cups fresh spinach after all was combined and served after spinach wilted. Easy recipe and huge hit!
Very good and very easy. I stuck to recipe this time but you could easily play around with it.