Chicken and Bacon Carbonara

Ingredients

• Whole wheat pasta

  Dry

  12 oz or 340g

• Bacon

  Raw, cured pork

  4 strip or 48g

• Chicken breast

  Broilers or fryers, meat only, raw

  8 oz or 227g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Onions

  Raw

  1 medium or 110g

• Mushrooms

  White, raw

  1 cup, pieces or slices or 70g

• Garlic

  Raw

  1 cloves, minced or 3g

• Heavy whipping cream

  Fluid

  2 cup, fluid or 476g

• Sour cream

  Reduced fat, cultured

  2 tbsp or 30g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Parmesan cheese

  Shredded

  1 cup or 80g

Directions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup pasta water, then drain.
2. In a large skillet over medium heat, cook the chopped bacon until the fat renders and the bacon is crisp, about 5-7 minutes. Transfer bacon to a plate, leaving fat in the pan.
3. Season the diced chicken lightly with salt and pepper. Sauté in the bacon fat over medium-high heat until cooked through to 165°F, 6-8 minutes. Transfer to the plate with the bacon.
4. Reduce heat to medium. Add the chopped onion and mushrooms, and cook until softened and lightly browned, 4-5 minutes. Stir in the minced garlic and cook 30 seconds until fragrant.
5. Pour in the heavy cream and sour cream, and s simmer gently, stirring, until slightly thickened, about 5-7 minutes. Return the chicken and bacon to the pan.
6. In a small bowl, whisk the egg. Off the heat, slowly whisk in a ladle of the hot cream sauce to temper the egg. Return the tempered egg mixture to the skillet off heat, then add the Parmesan and stir until melted and smooth. If too thick, loosen with reserved pasta water.
7. Add the cooked pasta and toss to coat, using splashes of pasta water as needed for a silky sauce. Season to taste with salt and black pepper and serve immediately.