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Chicken Carbonara

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Recipe Ingredients

  • 350g linguine
  • 4 slices bacon
  • 350g boneless, skinless chicken breasts, cut into 1,5cm chunks
  • salt and freshly ground black pepper
  • 1 medium shallot, finely chopped
  • 2 cloves garlic, crushed
  • 4 large eggs
  • 1⁄3 cup freshly grated Pecorino Romano cheese
  • 2 tbsp finely chopped fresh parsley (optional)

Recipe Directions

1. Heat a large covered pot of salted water to boiling on high. Cook linguine according to instructions on label.

2. Meanwhile, in a 30cm frying pan, cook bacon on medium for 6 to 9 minutes or until browned and crisp. Sprinkle chicken with 1⁄4 teaspoon salt.

3. Transfer cooked bacon to paper towel. Add chicken to same frying pan with drippings. Increase heat to medium-high. Cook chicken for 2 minutes or until just starting to turn opaque, stirring occasionally.

4. Add shallot. Cook for 2 minutes, stirring. Add garlic. Cook for 1 minute or until chicken is cooked through, stirring. Remove from heat; cool slightly.

5. In a large bowl, whisk together eggs, Pecorino and 1⁄4 teaspoon freshly ground black pepper until well combined. Crumble the bacon; add the bacon and the cooled chicken mixture to eggs.

6. Drain pasta well. Add to large bowl with egg mixture, tossing to coat. Divide among 4 serving plates. Garnish with parsley, if desired.

EACH SERVING About 2 670kJ, 43g protein, 65g carbohydrate, 22g total fat (8g saturated), 3g fibre, 269 mg cholesterol.

Each Serving:

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