Main Dishes

Creamy Pasta Carbonara with Bacon, Chicken and Caramelized Veggies


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!

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
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.


31% DV

50% DV

68% DV

15% DV

14% DV