Grilled Chicken and Bacon Pasta Carbonara
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
You will think you died and went to Italy. Pure Amore!
  • ½ pound spaghetti
  • 2 tablespoons olive oil ( + a few drops in boiling water for pasta)
  • 6 strips of thick sliced bacon
  • ½ cup heavy whipping cream
  • 4 thin boneless chicken breasts (marinate at least 6 to 8 hours in garlic & herb sauce)
  • 6 eggs
  • ½ cup fresh grated parmesan cheese
  • ½ cup fresh grated pecorino cheese
  • salt and pepper to taste
  1. Crack eggs in large bowl and beat
  2. add a little salt and pepper to taste. Not too much salt, bacon and pasta also have salt.
  3. add heavy whipping cream
  4. add pecorino and parmesan cheese mix together with fork
  5. set aside until needed
  6. Heat olive oil on medium heat in large deep frying pan
  7. preheat grill for chicken
  8. cube bacon
  9. when oil is heated cook bacon until it is crispy. When done take off burner and set aside. I leave my burner on so when I place pan back on it heats right up
  10. while bacon is cooking grill chicken breasts a few minutes on both sides to get a nice char on both sides (you want it a little pink inside as you finish off in pan later)
  11. Once grilled place aside. When cools a little slice
  12. salt water add a few drops of olive oil and bring to boil
  13. add pasta to boiling water and cook al dente (about 6 minutes)
  14. while pasta is cooking add chicken to pan with bacon and place back on med heat
  15. strain pasta
  16. turn pan down between low and medium heat. (this is important as you don't want to scramble your eggs, but create a creamy sauce that is heated thoroughly)
  17. add strained pasta to pan and toss thoroughly with tongs
  18. pour over egg, cream, and cheese mixture. Toss until completely warmed through
  19. Serve immediately
Recipe by The Kitchen Prescription at