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Recipe of the Month Rice and Pasta - Chicken Carbonara

  • 2 teaspoons olive oil
  • 1/2 pound bacon, chopped
  • 2 teaspoons minced garlic
  • 2 1/2 cups whipping cream
  • 1 cup grated Parmesan cheese
  • 8 egg yolks
  • 1/4 cup fresh basil leaves
  • 1/4 cup fresh parsley leaves
  • Salt and black pepper to taste
  • 1 pound spaghetti
  • 4 cups shredded roasted chicken*
  • 1/2 cup pine nuts (may be roasted)
  • 1 tablespoon grated lemon peel
  • Garnish: chopped green onions and sun-dried tomatoes (optional)

In a large frying pan over medium heat, fry bacon in olive oil until crisp; add garlic and remove from heat. In a bowl, combine whipping cream, cheese, egg yolks, basil, and parsley and whisk until smooth. Add to bacon and garlic and return to low heat; add chicken. Cook spaghetti until tender, six to seven minutes, and add to chicken mixture. Season to taste with salt and pepper. Add lemon peel and pine nuts. Garnish with green onions and sun-dried tomatoes, if desired. Serve warm.
Yield: 6 to 8 servings.
*To roast the chicken, use one small whole chicken, split, or four breasts. Drizzle chicken with olive oil and sprinkle with Italian seasoning. Place on a pan lined with aluminum foil. Roast in 400º oven for 10 minutes; reduce heat to 350º and roast for 40 more minutes.

Submitted By: Jim Buck
Pall Mall
Fentress Farmers Co-op
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