SMF Kitchen
@smfchicken
Ingredients & Directions
Directions
Roasted Chicken Carbonara
8 ounces
Spaghetti, cooked
1 whole
6 strips
Applewood-smoked bacon, diced
1
Shallot, minced
1 clove
Garlic, minced
½ cup
Heavy cream
4
Egg yolks, lightly beaten
½ cup
Parmesan cheese, grated, plus more for serving
3 tablespoons
Chopped Italian parsley
Kosher salt and freshly ground black pepper
- Bring a large pot of salted water to a boil.
- Cook pasta 1 minute less than package directions, or until al dente.
- In a large skillet, render bacon over medium heat until crisp.
- Add shallot and garlic, and cook until shallot is softened, about 2 minutes.
- Add heavy cream and simmer until lightly thickened, about 2 to 3 minutes.
- Add chicken, cooked spaghetti, and Parmesan, and toss until spaghetti and chicken are coated with sauce.
- Turn off the heat and add egg yolks and parsley. Season to taste with salt and a very generous amount of black pepper.
- Toss until yolks have coated the pasta, taking care not to scramble the eggs.
- Divide pasta into serving bowls and garnish with additional grated Parmesan cheese.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
JOIN The FLOCK
Get coupons, recipes, and more
delivered straight to your inbox.
Prep
Cook
00:00 Total Time
Ingredients
Directions
Roasted Chicken Carbonara
8 ounces
Spaghetti, cooked
1 whole
6 strips
Applewood-smoked bacon, diced
1
Shallot, minced
1 clove
Garlic, minced
½ cup
Heavy cream
4
Egg yolks, lightly beaten
½ cup
Parmesan cheese, grated, plus more for serving
3 tablespoons
Chopped Italian parsley
Kosher salt and freshly ground black pepper
- Bring a large pot of salted water to a boil.
- Cook pasta 1 minute less than package directions, or until al dente.
- In a large skillet, render bacon over medium heat until crisp.
- Add shallot and garlic, and cook until shallot is softened, about 2 minutes.
- Add heavy cream and simmer until lightly thickened, about 2 to 3 minutes.
- Add chicken, cooked spaghetti, and Parmesan, and toss until spaghetti and chicken are coated with sauce.
- Turn off the heat and add egg yolks and parsley. Season to taste with salt and a very generous amount of black pepper.
- Toss until yolks have coated the pasta, taking care not to scramble the eggs.
- Divide pasta into serving bowls and garnish with additional grated Parmesan cheese.
