{Pasta Carbonara With Sauteed Chicken}

Ingredients:

12 ounces, weight Pasta, Any Variety

3-4 sautéed chicken breasts, sliced

8 pieces Thick Cut Bacon, diced Small

½ whole Medium Onion, Diced Small

2 cloves Garlic, Minced

3 whole Eggs

¾ cups Finely Grated Parmesan

¾ cups Heavy Cream

Salt & Plenty Of Black Pepper

½ cups chopped broccoli, cooked

Directions:

Cook pasta according to package directions.

While the pasta is cooking, sauté the chicken in a few tablespoons of butter… I use a cast iron skillet for this. When the chicken is cooked, remove it, then fry the bacon until just barely crisp. Remove from the pan and drain on paper towels. Pour off all of the bacon grease, but don’t clean the pan. Return the pan to the stove over medium-low heat and throw in the onions and garlic. Cook until golden brown. Set aside.

In a bowl, mix together eggs, Parmesan, cream, and salt and pepper until smooth.

When the pasta is done, reserve a cup or two of the pasta water. Drain the pasta and place it in a bowl. While the pasta is still really hot, slowly drizzle in the egg mixture, stirring the pasta the whole time. The sauce will become thick and should coat the pasta. Splash in a little hot pasta water if needed for consistency.

Halfway through, add the cooked broccoli, bacon, and sautéed onion/garlic. Finish adding the sauce, stirring until it’s all combined.

Serve immediately with extra Parmesan. Delish!