Grilled Chicken & Bacon Cabonara with Penne Pasta

David Buckinghamon
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Grilled Chicken & Bacon Cabonara with Penne Pasta

Course: Main Course
Servings: 4
Author: David Buckingham

Ingredients

  • 2 tbsp olive oil
  • 4 oz bacon diced
  • 4 garlic cloves minced
  • 4 oz heavy cream
  • 12 oz penne pasta cooked
  • 12 oz grilled chicken
  • 1 cup frozen peas prepared according to package
  • 2 eggs beaten
  • 1/2 cup grated parmesan & romano cheese
  • 1 tbsp parsley chopped
  • salt and black pepper

Instructions

  • Place the olive oil and the bacon in a pan and cook until the bacon is tender.
  • Add the garlic to the bacon and cook for 1 minute.
  • Add the heavy cream and bring to a simmer.
  • Add the pasta, grilled chicken, and peas, and return to a simmer.
  • * In a separate bowl, whisk the egg, cheese, and parsley together.
  • Add the egg mixture to the pasta and whisk in over very low heat.
  • Season with salt and pepper.

Notes

Adapted from recipe by Chef Mike Cunha.
”Date Night”
presented by: Mike Cunha, Sullivan University & Limestone
September 30, 2011
Cooking at the Cottage
33739 Lexington Rd in the Vogue Center
(502) 893-6700