Creamy Chicken and Bacon Carbonara

Today we loaded up our tiny family and went on an obligatory summer day trip to a Water Park. ‘Nuff Said. We had a great time and we all left sunburnt tired, and hungry. I mean HUNGRY. The only thing that can satisfy that kind of hunger for our family is pasta. Luckily I had some grilled chicken leftover from a few nights before and bacon leftover from an over achiever breakfast( I HATE frying bacon). A quick stop by the store for some cream and parmesan and we were on our way to full bellies and bed.

The difference between carbonara and alfredo is the milk/cream and egg yolk. But I don’t know of anything that couldn’t be made better with cream, so this version is what you would call American.

I made this sauce the same way I would make my standard Alfredo Sauce, but this time at the end I added 2 whipped egg yolks. This plus the bacon and extra pepper made one hell of a pasta dish.

Creamy Bacon Carbonara Sauce Ingredients:

  • 2cups of half and half
  • 1 tbsp. butter
  • 1 tbsp. all purpose flour
  • 1 tbsp. olive oil
  • 1 cup shredded parmesan
  • 2 egg yolks (beaten)
  • 1 tbsp. minced garlic
  • 1 tsp. pepper
  • salt to taste

Creamy Bacon Carbonara Sauce Directions:

Sauté chopped precooked bacon until greasy on medium heat. Add butter, oil and garlic, sauté one minute. Mix in flour and make a rue, stirring constantly one minute. Add half and half. Stir on medium heat until well combined. Melt in cheese until sauce is thick. Add pepper. Take off heat and slowly add egg yolk, stirring constantly. This should make the sauce good and thick. Add in cooked noodles and let sit for a few minutes. I suggest Linguine or a thicker noodle for a sauce so decedent.

Top with grilled chicken and sprinkle with parmesan cheese. Enjoy!

Ooey Gooey Goodness plus bacon?!? Score.


Any other easy go to comfort dishes I should try? Comment below!