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What’s more gourmet and easy than a pasta carbonara? Add some chicken and make it extra special!
- 8 oz uncooked spaghetti
- 4 oz cooked chicken breast sliced
- 4 slices bacon diced
- 1/4 cup onion chopped
- 3 cloves garlic minced
- 1/4 cup dry white wine
- 3 tbsp olive oil divided
- 1 egg beaten (preferably free-range or organic)
- 1/4 cup grated Parmesan or Romano cheese
- 2 tbsp chopped fresh parsley
- salt & pepper to taste
Cook pasta per package directions. Drain and keep warm.
In a large skillet or saute pan, cook diced bacon until brown and crispy. Remove cooked bacon to a paper towel lined plate. Drain off all but 1 tbs of the fat from the pan.
Add 1 tbs of the olive oil to the pan with the bacon drippings. Heat oil/bacon drippings over medium-low heat. Add the onion and saute for about 3 minutes. Add the garlic, wine and the cooked chicken and saute for about 2 minutes. Add the cooked diced bacon back to the pan; stir to combine.
Add the hot pasta to the pan and the remaining 2 tbs of olive oil. Toss to coat and heat. Add the egg and toss combining well and making sure the pasta is coated and well heated. Add the cheese and toss to combine. Add any additional salt & pepper to taste at this point.
Plate each portion and top with chopped parsley.
Serving: 1person | Calories: 505kcal | Carbohydrates: 45g | Protein: 23g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 85mg | Sodium: 284mg | Potassium: 303mg | Fiber: 2g | Sugar: 2g | Vitamin A: 282IU | Vitamin C: 4mg | Calcium: 98mg | Iron: 2mg