A personal adaptation of chicken carbonara that is a huge hit with my family and friends.

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Name: Chicken Carbonara
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Italian
Ingredients: 3 breasts boneless skinless chicken Cut into thin slices; 1 (16 oz) box fettuccine; 1/2 cup butter or margarine; 2 Eggs; 1.5 cups heavy whipping cream; 1.5 cups parmesan cheese; 1 pkg bacon Cut into small pieces; Fresh ground pepper to taste

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INGREDIENTS

3 breasts boneless skinless chicken ; Cut into thin slices
1 (16 oz) box fettuccine
1/2 cup butter or margarine
2 Eggs
1.5 cups heavy whipping cream
1.5 cups parmesan cheese
1 pkg bacon ; Cut into small pieces
Fresh ground pepper to taste

INSTRUCTIONS

Bring salted water to boil for fettuccine. Cook to al dente and set aside. This can be done concurrently with other steps.

Cook bacon to desired doneness in shallow pan or skillet. I prefer a little crispier and it generally works better with this recipe. It tends to work best if you cut the bacon ahead of time and cook it that way. Alternately, you can cook whole and crumble bacon. Retain about 4-5 tablespoons of fat in the pan. Drain bacon on paper towels and set aside.

Cook chicken at medium-high in the same pan as the bacon, using the bacon grease. The goal is to get a good crisp to the chicken. Set aside once done.

Melt butter in a sauce pan over medium-low heat. Add parmesan cheese and cream. Stir until almost to boil. Crack the eggs into a bowl. Add about 1/2 cup of this cheese mixture to the eggs in the bowl and quickly stir together to temper the eggs, then add that to the cheese mixture. Heat another 1-2 minutes and remove from heat.

In large bowl, add noodles, followed by cheese mixture. Stir to mix. Add bacon and chicken and mix. Top with freshly ground pepper to taste. Serve hot.

NOTES

I can do this start to finish in about 30 minutes. Typically start the water boiling at the same time I start cooking the bacon. When the bacon is done, the water is usually ready for the noodles. So, I start the chicken, noodles and sauce all about the same time. They come together about the same time for all to be hot and yummy.

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Chicken Carbonara

3 breasts boneless skinless chicken Cut into thin slices
1 (16 oz) box fettuccine
1/2 cup butter or margarine
2 Eggs
1.5 cups heavy whipping cream
1.5 cups parmesan cheese
1 pkg bacon Cut into small pieces
 Fresh ground pepper to taste

Bring salted water to boil for fettuccine.  Cook to al dente and set aside.  This can be done concurrently with other steps.
Cook bacon to desired doneness in shallow pan or skillet.  I prefer a little crispier and it generally works better with this recipe.  It tends to work best if you cut the bacon ahead of time and cook it that way.  Alternately, you can cook whole and crumble bacon.  Retain about 4-5 tablespoons of fat in the pan.  Drain bacon on paper towels and set aside.
Cook chicken at medium-high in the same pan as the bacon, using the bacon grease.  The goal is to get a good crisp to the chicken.  Set aside once done.
Melt butter in a sauce pan over medium-low heat.  Add parmesan cheese and cream.  Stir until almost to boil.  Crack the eggs into a bowl.  Add about 1/2 cup of this cheese mixture to the eggs in the bowl and quickly stir together to temper the eggs, then add that to the cheese mixture.  Heat another 1-2 minutes and remove from heat.
In large bowl, add noodles, followed by cheese mixture.  Stir to mix.  Add bacon and chicken and mix.  Top with freshly ground pepper to taste.  Serve hot.

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Nutrition

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Serving Size: 1 Serving (176g)
Recipe Makes: 8 Servings

Calories: 780
Calories from Fat: 700 (90%)

Amt Per Serving		% DV

	Total Fat 77.8g	104 %
	Saturated Fat 32.1g	160 %
	Monounsaturated Fat 30.9g
	Polyunsanturated Fat 7.1g
Cholesterol 195.8mg		60 %
Sodium 1203.6mg		42 %
Potassium 297.3mg		8 %
Total Carbohydrate 1.7g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 1.7g
Protein 18.1g		26 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 780

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