Angel Hair Carbonara with Chicken
A simple and light carbonara pasta dish with shredded chicken.
servings: 8
total time: 30 minutes
recipe by: Frankie
Ingredients
- 1 lb boneless skinless chicken breasts
- 4 ounces homemade bacon, diced
- 3 large eggs
- 1 lb angel hair pasta
- 3 ounces freshly grated Parmesan cheese plus more for serving
- salt
- freshly ground black pepper
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Directions
- Place chicken breasts in a saucepan and pour in enough water to cover. Bring to a boil over medium heat and simmer until chicken is no longer pink, 10 to 12 minutes. Set chicken on a plate to cool and when cool shred by hand.
- While the chicken cooks, place the diced bacon in a skillet over medium heat and cook until crispy. Drain bacon on paper towels and set aside.
- In a large mixing bowl, whisk together the eggs, Parmesan, 1/4 tsp salt and 1/4 tsp freshly ground black pepper, set aside.
- Cook the pasta according to package directions. Drain pasta while reserving a 1/2 cup of the pasta water. Stir the pasta in with the egg mixture while the pasta is still hot, toss to coat.
- Stir the bacon and shredded chicken in with the pasta. Pour in just enough of the reserved pasta water to reach your desired consistency.
- Salt and pepper to taste and serve topped with extra Parmesan.
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