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“Addition of chicken to a more traditional carbonara”
READY IN:
40mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the pasta according to directions on the box.
  2. Chop the bacon and fry off in a pan.
  3. Once crispy, remove the bacon and cook the onion in the drippings.
  4. Once the onion starts to turn translucent, add the garlic and chicken. Cook until the chicken is piping hot and onion browned.
  5. Add the wine to the pan, followed by the stock. Cook for 2-3 minutes to heat the liquid.
  6. Crack the egg into a large bowl and lightly beat it together with the parmesan using a fork.
  7. Once the pasta has cooked, drain it and mix it immediately with the eggs. The pasta must be hot so the egg will cook through but not scramble.
  8. Combine the two mixtures and add the butter and cream to finish it off. Stir until everything is combined and the butter has melted.

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