BOWTIE CARBONARA RECIPES

CHICKEN-BACON CARBONARA | ALLRECIPES

Chicken-Bacon Carbonara | Allrecipes image

This chicken-bacon carbonara is a meaty spin on an old classic.

Provided by VICKEYA

Categories Pasta and Noodles Pasta by Shape Recipes

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 pound bacon, cut into 1-inch pieces
1 medium onion, chopped
5 cloves garlic, sliced
¼ cup dry red wine
1 (16 ounce) package bow-tie pasta (farfalle)
2 (5 ounce) skinless, boneless chicken breasts, cubed
2 (5 ounce) skinless, boneless chicken thighs, cubed
1 tablespoon olive oil, or more as needed
½ teaspoon dried basil, or more to taste
¼ teaspoon ground nutmeg, divided, or more to taste
freshly ground black pepper to taste
4 large eggs, beaten
1 cup heavy cream
½ cup grated Parmesan cheese, or more to taste

Steps:

Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned but not crispy, 8 to 10 minutes. Drain on paper towels, then transfer to a bowl.
Add onion to the drippings and saute over medium heat for 2 to 3 minutes. Add garlic and saute until onion is tender, 3 to 4 minutes more. Pour in wine and continue to cook, stirring constantly, until wine evaporates. Add mixture to the bacon.
Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 11 minutes.
Meanwhile, coat chicken in just enough oil to moisten. Place in the same skillet that was used for the bacon. Heat over medium heat and cook, sprinkling chicken with 1/2 of the basil, a pinch of nutmeg, and pepper, until browned, 5 to 7 minutes. Turn chicken and repeat seasoning on the other side. Continue to cook until no longer pink in the center and juices run clear, 5 to 7 minutes more. Stir bacon mixture into the chicken and keep warm until pasta is done.
Combine eggs, cream, Parmesan cheese, and remaining 1/8 teaspoon nutmeg in a jar or shaker. Cover and shake until well combined.
Drain pasta and set aside in a bowl.
Dump chicken mixture and all drippings into the pasta pot, away from the heat. Add pasta and toss well. All at once, pour egg mixture into the pot, tossing quickly and thoroughly to cook, but not curdle. Serve hot.

Nutrition Facts : Calories 770.7 calories, CarbohydrateContent 59.2 g, CholesterolContent 267.1 mg, FatContent 38.7 g, FiberContent 3 g, ProteinContent 44.7 g, SaturatedFatContent 16.7 g, SodiumContent 792.8 mg, SugarContent 3.8 g

EASY PASTA CARBONARA - RECIPES | PAMPERED CHEF US SITE

Easy Pasta Carbonara - Recipes | Pampered Chef US Site image

Keep the bacon and cheese (but lose the guilt!) with a healthy twist on this creamy dish!

Provided by PAMPEREDCHEF.COM

Yield 8 servings

Number Of Ingredients 10

Ingredients

1/2 of a 12-oz (350-g) pkg uncooked turkey bacon (see Cook’s Tip)
1 medium onion
4 garlic cloves
1/2 tsp (2 mL) crushed red pepper flakes (optional)
1 pkg (14.5 oz or 411 g) uncooked multigrain bow-tie pasta (5 cups/1.25 L)
1 carton (32 oz/1 L) unsalted chicken stock
1 can (12 oz or 370 mL) fat-free evaporated milk
1 oz (30 g) fresh Parmesan cheese
4 oz (125 g) reduced-fat cream cheese (Neufchâtel), softened
1 1/2 cups (375 mL) frozen peas, thawed

Steps:

Stack bacon and cut in half lengthwise. Cut crosswise using Santoku Knife.Cook bacon in 11- or 12-in. (28- or 30-cm) Skillet over medium heat 4-5 minutes or until browned. Meanwhile, finely chop onion using Food Chopper.Add onion, garlic pressed with Garlic Press and pepper flakes to Skillet. Cook another 3-4 minutes or until onion is tender.Add pasta, stock and evaporated milk. Cover and bring to a simmer. (Do not boil.) Simmer 12-14 minutes or until pasta is still a little firm, stirring occasionally.Grate Parmesan using Rotary Grater. Remove Skillet from heat. Stir in cream cheese, peas and Parmesan. Let stand, covered, 5 minutes or until sauce is thick and creamy.

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