preparation: 10min | cooking: 10min | difficulty:
© 2010 Tony El Batal
serving portion: 3 persons
ingredients
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- 375g penne
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- 100g shredded parmesan cheese
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- 1 large onion, finely chopped
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- 12 thin bacon
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- 2 cloves garlic, crushed
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- 3 eggs, beaten lightly
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- 180ml heavy cream
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- 300g chicken breast, cut into cubes
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- freshly ground black pepper
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directions
- Heat a large frying pan, add oil and cook bacon, keep stirring until crisp, drain on absorbent paper.
- Add 1 tbsp of oil in the same frying pan, add onions and garlic, stir until soft. Then add chicken, cook until brown and cooked through.
- Cook penne in a large sauce pan of boiling salted water, uncovered, until just tender (al dente), drain.
- Return half the bacon to the sauce pan with combined chicken, eggs, cream, pasta and half the cheese. Toss gently over low heat until pasta is coated with sauce.
- Serve pasta topped with remaining bacon, remaining cheese and pepper.
tips
- The original carbonara recipe does not contain chicken.
reference
- Italian, Women’s Weekly
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