Recipes

CHICKEN CARBONARA
  • Ingredients
  • 1 full load of pasta dough made into linguine
  • 1/2 cup pine nuts
  • 4 slices bacon, chopped
  • 4 eggs (room temperature)
  • 1/2 cup freshly grated Parmesan cheese
  • 1/3 cup whipping cream
  • 1/4 cup chopped parsley
  • 1/4 cup chopped fresh basil leaves or
  • 2 tablespoons dry basil
  • 3 cloves garlic, minced or pressed
  • 1-1/2 cups diced cooked chicken
  • 1 to 2 tablespoons butter or margarine
Directions
  1. Make linguine and set aside
  2. Stir pine nuts in a wide frying pan over medium-low heat until lightly browned about 3 minutes
  3. Remove from pan and set aside in a large bowl
  4. Increase heat to medium, add bacon to pan and cook until brown about 7 minutes
  5. Lift out bacon and place in the bowl with nuts
  6. Reserve drippings in pan
  7. Add eggs, cheese, cream, parsley, basil, garlic, and chicken to bacon and pine nuts
  8. Beat until well mixed
  9. To reserved bacon drippings in frying pan, add enough butter to make about 1/4 cup and melt in drippings over medium heat
  10. Meanwhile cook linguine until al dente and drain
  11. Add linguine to frying pan with bacon drippings then add the egg mixture
  12. Mix lightly, using 2 forks, just until linguine is well coated and heated through
  13. Serve immediately.


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