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Chicken Carbonara with Bacon

Chicken Carbonara with Bacon
Recipe type: Breakfast
Cuisine: American
Serves: 4
Prep time:
Cook time:
Total time:
  • 1 cup breadcrumbs
  • ½ cup walnuts, chopped
  • 2 tbsp. olive oil
  • 2 tbsp. fresh parsley, chopped
  • 2 tbsp. lemon zest
  • ½ tsp. kosher salt
  • ½ tsp. pepper
  • Carbonara Sauce
  • ½ pound Salvaggio’s thick pepper bacon
  • 1 pound chicken tenders
  • 1 garlic clove, minced
  • ½ cup white wine
  • 1 tbsp. lemon juice
  • 1 lb. your choice of pasta (fettuccini)
  • 3 eggs
  • ½ cup parmesan cheese, grated
  • ¼ cup heavy cream
  1. Heat oil in sauté pan. Toast breadcrumbs and walnuts in oil for 5 minutes. Toss mixture with parsley and zest. Season with salt and set aside.
  2. Sauté bacon in a large pan until crisp. Transfer to a plate, leaving a little bacon grease in the pan. Add chicken pieces to the same pan. Sauté 3 minutes per side. Add garlic to pan. Deglaze pan with wine and lemon. Reduce until liquid is nearly evaporated, about 3-4 minutes.
  3. Cook pasta.
  4. In separate bowl, whisk eggs, parmesan and cream. Add the chicken and add the bacon back to the pan.
  5. Add the pasta. Toss mixture to coat all the ingredients. Sprinkle breadcrumb mixture on top of pasta.
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