- 17 December 2019
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Chicken Carbonara Recipe
Ingredients (Serves 4)
250 g dried penne pasta (cooked according to instructions on packet)
one handful freshly chopped parsley
2 cups cooked/cut up rotisserie chicken (and you will have left-overs for Chicken Wrap lunch if you go back to work tomorrow...)
½ cup cream
½ cup freshly grated Parmesan cheese
2 teaspoons olive oil
½ teaspoon salt
2 large eggs
250 g crispy fried bacon
1 small onion, finely chopped
½ cup chopped mushrooms
In a large bowl, mix the eggs, cream, cheese, parsley, salt and olive oil and set aside.
In a large frying pan, fry the bacon until crisp, then crumble and set aside.
In the bacon fat, fry the onion until translucent and golden, then add the cooked chicken pieces and stir to coat.
Drain the pasta and, while still hot, add to the onion-chicken mixture and mix well.
Finally, pour the egg/cream sauce into the pasta and stir over low heat for one to two minutes, until fully incorporated.
Remove from heat and fold in the bacon, reserving some to sprinkle on top before serving.
Serve with a well-chilled glass of 2019 Leopard's Leap Chardonnay Pinot Noir!