Creamy Pasta Carbonara with Bacon, Chicken and Caramelized Veggies


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Ever notice how foods can become traditions?  I usually know exactly what each person in the family will request on special days like birthdays, etc.  Pasta Carbonara is my husband’s tradition . . . father’s day, his birthday, {or whenever I owe him a big favor}, this is it!   Who can blame him?  This is seriously good pasta!  Creamy carbonara with bacon just spells YUM!

Traditional carbonara doesn’t have veggies, but we love adding lots and a little chicken . . . there you go, you have our permission again to make your own rules!  – Just use your favorites!  This is how my hubby likes it, but if it were up to me I think you should add some mushrooms and asparagus in there too!  Whatever combination you come up with you’re going to love it!  You can’t go wrong with this recipe!

Creamy Pasta Carbonara with Bacon, Chicken and Caramelized Veggies

Ingredients:

1/2 pound bacon, cut into small pieces
1-2 cloves garlic, chopped
1 onion, chopped
1 cup carrots, finely sliced or Julienne
1/2 cup squash zucchini, finely sliced or Julienne
1/2 cup zucchini, finely sliced or Julienne
1 bell pepper, finely sliced or Julienne
1 cup cooked chicken, chopped
1 (16 ounce) package linguine pasta (can use fettucine or even spaghetti)
4 egg yolks
3/4 cup heavy cream
1  cup Parmesan cheese, shredded
salt and pepper to taste

Directions:

1.   In a medium bowl, whisk together egg yolks, cream, shredded Parmesan and salt and pepper.  Set aside.

2.  In a large skillet cook bacon until evenly browned.  Removed from pan, drain excess grease (leave about a tablespoon in the pan), and add onions; cook about 5 minutes.  Add carrots and continue to cook, stirring frequently.  Add garlic, and other veggies; continue to cook until all are soft and tender and onions are transparent.  Add bacon back into the skillet and also the chicken (left over rotisserie chicken is really good).

3.  While the veggies are cooking, bring a large pot of lightly salted water to a boil.  Add pasta and cook according to package directions.  Drain pasta, and immediately return it to the pot.

4.  Pour the egg mixture over the hot pasta and add in the veggie/bacon mix.  Mix until all is evenly coated. {That’s it-you are ready to eat!  The egg will cook with the hot pasta.}

5.  Serve immediately with additional Parmesan cheese. {Your family is going to love you for this one!}

 Delicious with homemade Breadsticks!

Mmmm . . .  here’s another delicious idea {since you are going to have 4 egg whites that need a purpose}.  Why not make a pan of Blonde Texas Sheet Cake with Caramel Pecan Frosting (here) to go with your cabonara… just saying, you’ve got to do something with those egg whites! ;)

Don’t forget:  Our Cinemark Movie Pass Giveaway ends Tomorrow!! – enter here!

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