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Rigatoni Carbonara

Rigatoni carbonara is an easy and tasty dinner idea. Chicken, your favorite vegetables, and pasta in a sauce that takes a moment to make!

Servings: 6
Calories: 681 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 pound bacon, pancetta or ham, cooked, diced
  • 4 chicken breast, boneless, skinless, cut into 1 inch chunks
  • 1 medium onion, chopped or sliced
  • 1 cup peppers, any color, cored, seeded, sliced or chopped
  • ¾ cup carrots, shredded
  • 1 pound mushrooms, fresh, sliced
  • 3 cups Parmesan Cheese grated
  • 1 cup white wine or chicken broth
  • salt - to taste
  • pepper - to taste
  • 6 large eggs
  • 2 tablespoons garlic, minced
  • 1 pound rigatoni pasta penne pasta or your favorite variety
  • 2 tablespoons parsley, fresh, chopped
  • ½ - 1 teaspoon chili paste (sambal olek) a little heat, if desired

Instructions

    Cup of Yum
  1. Prepare pasta of your choice according to package directions. Reserve ½ cup of cooking water. Drain and set aside.
  2. In a large skillet, cook bacon or pancetta until crispy Drain on paper towel and set aside.
  3. Pour bacon fat into a small bowl and leave some of the bacon fat in the skillet. Maybe a few tablespoons.
  4. If using ham or pancetta skip this step because you won't have enough fat in your skillet.
  5. Heat a tablespoon or two of oil until it shimmers or a drop of water flicked in it dances.
  6. Rinse and pat chicken dry with paper towel and sprinkle salt and pepper all over chicken.
  7. Cook chicken in bacon fat or in oil until browned and no longer pink inside; 4 or 5 minutes.
  8. Transfer chicken to paper towel-lined plate and set aside.
  9. Add mushrooms and onions to skillet. Cook until tender.
  10. Add more bacon fat if you need to or if you prefer heat up some oil to cook your mushrooms and onions.
  11. Then add garlic, chili paste (if using), parsley, carrots and peppers.
  12. Stir to combine. Add wine or broth and simmer until it thickens; just a few minutes.
  13. Whisk eggs and cheese together in a large pot.
  14. Slowly pour skillet mixture into egg mixture.
  15. Add pasta, chicken and bacon, pancetta or ham to the pot.
  16. Toss until well-coated.
  17. Add reserved pasta water, if needed to thin the sauce.
  18. Taste and season with salt and pepper.
  19. Serve immediately and enjoy!

Notes

  • Reserve some of the bacon fat for cooking the chicken for the best flavor.
  • Never cook pasta past al dente. You don't want it too soft, or it will break apart when you mix it into the rest of the dish.
  • Slowly pour skillet mixture into egg mixture and stir continuously to avoid scrambing the egg mixture.
  • Reserve some pasta water to thin your sauce on your pasta, maybe ¼ to ½ a cup.

Nutrition Information

Calories 681kcal (34%) Carbohydrates 67g (22%) Protein 54g (108%) Fat 21g (32%) Saturated Fat 11g (55%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 0.03g Cholesterol 268mg (89%) Sodium 993mg (41%) Potassium 973mg (28%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 3451IU (69%) Vitamin C 26mg (29%) Calcium 661mg (66%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 681

% Daily Value*

Calories 681kcal 34%
Carbohydrates 67g 22%
Protein 54g 108%
Fat 21g 32%
Saturated Fat 11g 55%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Trans Fat 0.03g 2%
Cholesterol 268mg 89%
Sodium 993mg 41%
Potassium 973mg 21%
Fiber 4g 16%
Sugar 6g 12%
Vitamin A 3451IU 69%
Vitamin C 26mg 29%
Calcium 661mg 66%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.