Chicken carbonara with bacon, pine nuts and parmesan cheese
Indulge in the ultimate comfort food with our Chicken Carbonara recipe, featuring crispy bacon, toasted pine nuts, and rich parmesan cheese. This delectable dish combines tender chicken breasts, creamy sauce made with heavy whipping cream, milk, and egg yolks, and a burst of freshness from basil leaves and parsley. With a hint of lemon and a delightful garlic butter base, this pasta dish is a satisfying meal that everyone will love. Perfect for a special dinner or a cozy night in!
- 01 Apr 2024
- Cook time 10 min
- Prep time 30 min
- 4 Servings
- 18 Ingredients
Chicken carbonara with bacon, pine nuts, and parmesan cheese is a delightful twist on the traditional Italian dish. This rich and creamy pasta merges the savory flavors of bacon and chicken with the nutty undertones of pine nuts, all brought together by a luscious parmesan-infused sauce. Perfect for a cozy dinner or an elegant gathering, this recipe promises to impress with its comforting taste and gourmet flair.
Ingredients:
Instructions:
- Chop the bacon and chicken breasts into bite-sized pieces.
- Grate the Parmesan cheese.
- Chop the basil leaves and fresh parsley.
- Mince the garlic.
- Juice and zest the lemon.
- In a large pot, bring salted water to a boil.
- Cook the pasta according to the package instructions until al dente.
- Drain and set aside, reserving 1 cup of pasta water.
- While the pasta cooks, in a dry skillet over medium heat, toast the pine nuts.
- Stir frequently until they are golden brown and fragrant, about 3-4 minutes.
- Remove from heat and set aside.
- In a large skillet over medium heat, cook the chopped bacon until it is crispy.
- Use a slotted spoon to remove the bacon from the skillet and set it aside on a paper towel-lined plate.
- Reserve 1 tablespoon of bacon grease in the pan.
- Season the chicken with half of the salt and pepper.
- Add 2 tablespoons of butter to the skillet with the reserved bacon grease.
- Once melted, add the chicken pieces to the skillet and cook until they are golden brown and cooked through, about 4-5 minutes.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining 2 tablespoons of butter.
- Once melted, add the minced garlic and cook until fragrant, about 1 minute.
- Sprinkle the whole-grain wheat flour over the garlic and butter, whisking continuously to form a roux, about 2 minutes.
- Gradually whisk in the heavy whipping cream and milk, making sure there are no lumps.
- Add the sugar and the remaining salt and pepper.
- Cook the sauce until it thickens slightly, about 4-5 minutes.
- Reduce the heat to low.
- Return the cooked chicken and bacon to the skillet, stirring to combine them with the sauce.
- In a small bowl, whisk together the egg yolks, one cup of grated Parmesan cheese, and 1/2 cup of the pasta cooking water.
- Slowly whisk the egg mixture into the skillet, stirring constantly to create a creamy sauce. Be cautious not to scramble the eggs—gradually tempering them with hot liquid helps avoid this.
- Add the cooked pasta to the skillet, tossing to coat it evenly in the sauce.
- If the sauce is too thick, add more reserved pasta water a little at a time until you reach your desired consistency.
- Stir in the toasted pine nuts, chopped basil, and fresh parsley.
- Add the lemon juice and zest, mixing well to combine.
- Divide the chicken carbonara among serving plates.
- Garnish with the remaining grated Parmesan cheese and a sprinkle of freshly ground black pepper.
- Serve immediately and enjoy!
Tips:
- 1. Use high-quality bacon and freshly grated parmesan cheese for the best flavor.
- 2. Toast the pine nuts lightly in a dry pan before adding them to enhance their flavor.
- 3. To prevent the sauce from curdling, ensure the yolk mixture is tempered by adding a bit of the hot pasta water slowly.
- 4. Cook the pasta to 'al dente.' This ensures it will have the perfect texture when combined with the sauce.
- 5. Add a pinch of red pepper flakes if you like a bit of heat in your carbonara.
- 6. Fresh basil and parsley should be added at the end to maintain their fresh and vibrant flavor.
- 7. Zest the lemon before juicing to add a refreshing citrus note to the dish.
- 8. If the sauce is too thick, you can add a bit more milk or pasta water to reach the desired consistency.
There you have it – a mouthwatering Chicken Carbonara with bacon, pine nuts, and parmesan cheese. This dish is a true crowd-pleaser, blending creamy textures and savory flavors seamlessly. Whether you’re making it for a quiet night in or serving it at a dinner party, it’s sure to be a hit. Don’t forget to garnish with fresh basil and a squeeze of lemon for that final, refreshing touch. Enjoy your culinary creation!
| Nutrition Facts | |
|---|---|
| Serving Size | 450 grams |
| Energy | |
| Calories 1140kcal | 46% |
| Protein | |
| Protein 66g | 42% |
| Carbohydrates | |
| Carbohydrates 60g | 18% |
| Fiber 3.82g | 10% |
| Sugar 9g | 9% |
| Fat | |
| Fat 70g | 84% |
| Saturated 33g | 113% |
| Cholesterol 520mg | - |
| Vitamins | |
| Vitamin A 610ug | 67% |
| Choline 370mg | 68% |
| Vitamin B1 0.93mg | 78% |
| Vitamin B2 0.97mg | 75% |
| Vitamin B3 18mg | 115% |
| Vitamin B6 1.42mg | 83% |
| Vitamin B9 210ug | 52% |
| Vitamin B12 1.94ug | 81% |
| Vitamin C 27mg | 29% |
| Vitamin E 3.95mg | 26% |
| Vitamin K 140ug | 121% |
| Minerals | |
| Calcium, Ca 540mg | 41% |
| Copper, Cu 0.46mg | 0% |
| Iron, Fe 4.92mg | 45% |
| Magnesium, Mg 130mg | 31% |
| Phosphorus, P 960mg | 77% |
| Potassium, K 1050mg | 31% |
| Selenium, Se 110ug | 193% |
| Sodium, Na 1840mg | 123% |
| Zinc, Zn 6mg | 53% |
| Water | |
| Water 240g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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