Chicken Capellini Carbonara

1. 1

   Render the bacon over low heat in a medium saute pan.

2. 2

   Start a pot of boiling water for the pasta.

3. 3

   Remove the bacon from the pan once it is cooked and has released drippings into the pan.

4. 4

   Add the 2 tablespoons of olive oil to the drippings and raise the heat to medium high.

5. 5

   Saute the diced onion and whole garlic cloves until onions are translucent and the garlic is.

6. 6

   brown.

7. 7

   Start the pasta now.

8. 8

   Add the diced chicken to the saute pan, and cook until the chicken is almost cooked.

9. 9

   Add the heavy cream.

10. 10

    Reduce the cream by a third and toss the bacon back inches

11. 11

    In a separate mixing bowl beat the eggs a couple of tablespoons at a time whisking constantly.

12. 12

    Once about half of the liquid has been tempered into the eggs, add the egg mixture to the saute.

13. 13

    pan.

14. 14

    Do not return to the burner.

15. 15

    The heat from the pan, mixture and pasta will cook the eggs.

16. 16

    Drain the pasta well but add it to the saute pan while it is still hot.

17. 17

    Add the parmesan and toss pasta in the sauce.

18. 18

    Garnish with some parsley and a little more parmesan.

19. 19

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.