- Servings: 4
|8 slices||Cooked Bacon, chopped|
|1 cup||Spaghetti Broken Into Smaller Pieces & Cooked According To Package Directions|
|4 Tbsp||Extra Virgin Olive Oil|
|1 cup||Diced Cooked Chicken Breast|
|½ cup||Frozen Peas, thawed and drained|
|3||Green Onions, thinly sliced|
|¾ cup||Heavy Whipping Cream|
|1½ cups||Low Sodium Chicken Stock|
|3 oz||Parmesan Cheese, shaved|
|1 tsp||Minced Garlic|
|1 Tbsp||Fresh Chopped Parsley|
|2 tsp||Ground Pepper|
In medium skillet cook bacon over medium heat until crisp. Remove and drain well on a paper towel. In a large bowl beat two eggs until frothy.
Cook spaghetti until al dente and drain. Pour into bowl of eggs and immediately begin tossing, the heat will cook the eggs. Toss with 1 tbsp olive oil to prevent sticking. In a large sauce pan heat 3 tablespoons of olive oil. Add chicken, peas, onions and cook for a few minutes. Slowly add heavy cream stirring. Slowly add chicken stock stirring again. Heat for another five minutes under low heat careful not to boil. Add cheese, spaghetti mixture, bacon, garlic, parsley and pepper mixing all ingredients heating until cheese has melted.
I love pasta carbonara. So why not make it into a soup dish too. Make sure to add both spaghetti and bacon at the very end of recipe. Serve with a crusty loaf of bread and an antipasto platter for a complete dinner.