Chicken Carbonara. Season chicken with salt and pepper. Carbonara is an Italian dish of spaghetti with a sauce of cream, eggs, Parmesan cheese and bits of bacon. For an authentic Italian preparation, use pancetta instead of bacon.
Keto Carbonara takes the classic flavors of spaghetti carbonara and subs in chicken for the pasta. This easy recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly. Cook and drain spaghetti as directed on package. You can cook Chicken Carbonara using 11 ingredients and 8 steps. Here is how you cook that.
Ingredients of Chicken Carbonara
- You need 6-10 slices of bacon, chopped.
- It's 1 1/2 pounds of skinless, boneless chicken breast halves.
- It's to taste of salt and ground black pepper.
- Prepare 2 tablespoons of Olive oil.
- Prepare 3 cloves of garlic.
- It's 1 teaspoon of ground black pepper.
- It's 1/2 cup of white wine.
- You need 1 1/2 cups of grated Parmesan cheese.
- It's 3 of large eggs.
- Prepare 1 pound of spaghetti.
- You need 1/2 pound of asparagus.
While spaghetti is cooking, cook bacon in a a skillet, stirring frequently, until crisp. Jamie shows us how to make a truly authentic, traditional and classic Spaghetti Carbonara. The dish uses two traditional Italian ingredients; a cured meat called Guanciale and Roma's staple. Chicken Carbonara is an Italian recipe with chicken, pasta, bacon, tomatoes in a creamy Alfredo sauce.
Chicken Carbonara instructions
- Preheat oven to 400 degrees..
- Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Remove bacon from skillet 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..
- Drizzle olive oil over asparagus and cook on 400 for 30-40 minutes..
- 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..
- Drain the pasta in the colander. Return drained pasta to the pot. Stir bacon, chicken, and wine mixture into the spaghetti. Thin sauce with reserved pasta water as desired..
This recipe also has Red Onion which gives a fun extra taste too. Stir bacon, chicken and Alfredo sauce into cooked spaghetti and peas. Creamy chicken carbonara is inspired by a classic Italian (Roman) pasta dish made with bacon or pancetta, whisked egg, and hard cheese. Bacon, egg, and cheese me all day, baby. Carbonara sauce is an egg-based white sauce featuring Parmesan cheese, black pepper, fresh herbs, and sometimes cream.
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