A rich and delicious version of the classic pasta Carbonara loaded with chicken, ham, peas and sun-dried tomatoes in a creamy sauce.
YIELD
6 servingsPREP
15 minCOOK
30 minREADY
45 minIngredients
Directions
Cook pasta in plenty of boiling salted water until tender but firm to the bite, 10 to 12 minutes, or according to package directions.
Drain.
Sauté garlic, salt and white pepper in ¼ cup butter in skillet over medium-high heat until garlic is softened, 2 to 3 minutes.
Add onion, bacon and chicken and cook over medium heat until bacon is browned but not crisp and chicken is cooked through and no longer pink, about 10 minutes.
Add sun-dried tomatoes, ham, peas and green onions and cook, stirring, until heated through, about 2 minutes.
Whip together cream and egg yolks and add to skillet.
Stir in cheese.
Cut remaining ½ cup butter into cubes and add to skillet.
Cook, stirring, until butter melts, 1 to 2 minutes.
Pour over pasta and toss.
Comments
Wayyyyy too much butter!! I substituted the ham for spinach and added in/reducing some wine (before adding the cream) for my own preference. I also cooked the bacon FIRST to get it crispy and also because I didn't want to scorch the garlic. The 1/4 butter seemed to be enough but adding the rest (a whole stick!!) at the end was TOO MUCH!! Maybe adding another 1/4 would have sufficed but I feel like 1 1/2 sticks of butter (3/4 cup) as well as the 2 teaspoons of salt made the dish a bit too salty and too greasy from all the melted butter. Would definitely make this again with this recipe but with a few tweaks!