Parmesan Carbonara Recipe
Hickory smoked bacon, grilled chicken, mushrooms, green onion and garlic tossed in a handcrafted cream sauce. Served over trottole pasta.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Cook the Pasta
In a large pot, bring salted water to a boil. Add the trottole pasta and cook according to package instructions until al dente. Drain and set aside.
Prepare the Bacon
In a large skillet over medium heat, cook the hickory smoked bacon until crispy. Remove from the skillet and crumble into pieces, leaving the bacon grease in the pan.
Combine Chicken and Onions
Add the grilled chicken breast (cubed) and chopped green onions to the skillet. Stir until everything is well combined and heated through.
Make the Cream Sauce
Pour in the heavy cream and bring to a gentle simmer. Add in the grated Parmesan cheese, stirring until the cheese has melted and the sauce is creamy. Season with salt and black pepper.
Combine with Pasta
Add the cooked trottole pasta into the skillet and toss until the pasta is well coated in the creamy sauce. Add the crumbled bacon back in and mix well.
Serve
Serve hot, garnished with additional Parmesan cheese and chopped green onions if desired.
