Chicken Carbonara

• servings: 6 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 pound spaghetti

1 small sweet onion (finely diced)

1/2 cup diced bacon

6 cloves garlic (minced)

4 cups cooked chicken (shredded)

3 cups heavy whipping cream

1 1/2 cups freshly grated Parmesan

Zest of 1 lemon

8 large egg yolks

1 teaspoon dried oregano

1/4 cup fresh basil leaves (chopped)

1/4 cup fresh Italian parsley leaves (chopped)

1/4 teaspoon salt

1/4 teaspoon pepper

Chopped parsley

Grated Parmesan cheese

Directions

cook pasta

Cook pasta per package directions, aiming for al dente.

mix the sauce

In a large bowl, whisk together egg yolks, cream, parmesan cheese, lemon zest, oregano, basil, and parsley until combined.

cook bacon

Place a large frying pan over medium heat. Once hot, add diced bacon, and cook until crispy, for about 4-5 minutes.

add garlic and onion

Next, add onion and garlic and continue to cook and stir for another 2 minutes.

add chicken

Add the chicken to the pan, toss and stir and cook for 4-5 minutes, until the chicken is warm.

combine with pasta and sauce

Reduce heat to low-medium and add the spaghetti to the pan, toss to combine, and pour the cream mixture on top. Toss again to combine and ONLY cook for about 4-5 minutes. Cooking longer will make the eggs turn into scrambled eggs.

season

Taste and adjust for salt and pepper.

serve

Garnish with parsley, and more grated parmesan cheese, and serve.

Nutrition

• Calories: 739 kcal
• Total Fat: 27 g
• Saturated Fat: 10 g
• Cholesterol: 354 mg
• Sodium: 655 mg
• Total Carbohydrate: 68 g
• Dietary Fiber: 3 g
• Total Sugars: 11 g
• Protein: 50 g