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Chicken Carbonara

Judith Hannemann
  • 25 minutes
  • Serves 4

INGREDIENTS

8 oz

(uncooked) spaghetti

4 oz

cooked chicken breast, sliced

4

slices bacon, diced

1/4 cup

onion, chopped

3 cloves

garlic, minced

1/4 cup

dry white wine

3 tbsp

olive oil, divided

1

egg, beaten (preferably free-range or organic)

1/4 cup

grated Parmesan or Romano cheese

2 tbsp

chopped fresh parsley

salt & pepper