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Lemon Chicken Carbonara
2 tsp. olive oil
2 oz. thinly sliced bacon, chopped
1 tsp. garlic minced
1 1/4 cup whipping cream
1/2 cup grated Parmesan cheese
4 large egg yolks
1/4 cup fresh basil leaves – chopped
2 teaspoons dried parsley leaves
1/2 pound spaghetti noodles
2 cups chicken, cooked and shredded
1 to 2 Tomatoes, diced
Freshly ground black pepper
3 Tablespoons lemon peel, finely grated
Heat the oil in a heavy, large frying pan over medium heat. Add the bacon and garlic and saute until it is brown and crisp – about 8 minutes – then cool slightly
In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti noodles and cook until it is just tender but still firm to the bite, stirring occasionally. Takes about 10 minutes then drain.
Add the chicken to the pan with the bacon and garlic and still to combine. Next add the spaghetti noodles, cream mixture, and diced tomatoes and toss over medium-low heat until the chicken is warmed through and sauce thickens (about 4 minutes).
Season the pasta with pepper and salt if desired. Transfer the pasta to a serving dish and sprinkle the lemon zest over the top and serve.
(My kids don’t like lemon zest so I just put it on the adult plates)