Chicken carbonara with crumb topping

Lynnda Cloutier


Any leftover crumbs from this dish are great on top of tomato soup.Unknown source

★★★★★ 1 vote


1/2 cup parmesan cheese, grated
two eggs
1/4 cup heavy cream
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 pound thick sliced bacon, diced
1 pound chicken tenders, season with salt and pepper.
1/4 cup dry white wine
1/4 cup chicken broth
1 tablespoon fresh lemon juice
12 ounces dry spaghetti
1 cup frozen peas
for the bread crumb topping:
two slices crusty italian bread, 1/2 inch thick, cubed to make 2 cups crumbs
2 tablespoons olive oil
3 tablespoons chopped fresh parsley
1 tablespoon lemon zest, minced
1 teaspoon red pepper flakes
salt to taste


1bring a large pot of salted water to a boil for the spaghetti. Prepare bread crumb topping. Whisk together Parmesan, eggs, cream, salt, and pepper in a large bowl. Sauté bacon in a large pan until crisp. Drain on paper towel lined plate. Pour off all but 1 tablespoon drippings. Add chicken. Sauté four minutes per side. Transfer to the plate with bacon.
2Deglaze the pan with wine, broth, and juice, scraping up any bits on the bottom. Reduce by half, 2 to 3 minutes. Cook spaghetti in boiling water, stirring often. Drain pasta into a colander with the frozen peas. Shake pasta to remove excess water. Mix the bacon, chicken, and wine mixture with the egg mixture. Add hot pasta and toss to coat. Garnish with bread crumb mixture. Serve at once.
3To make bread crumb topping, pulse bread cubes in a food processor until course. Toast crumbs in oil over medium heat in a nonstick skillet for about a minute or until crisp. Transfer to small bowl. Toss with parsley, and zest, pepper flakes, and salt.

About Chicken carbonara with crumb topping

Course/Dish: Chicken