Chicken and Bacon Carbonara


Chicken & Bacon Carbonara

Chicken & Bacon Carbonara

1 Spaghetti squash

1 small onion chopped

3 slices of bacon

1 garlic clove chopped

1/2 c. chicken stock

1/2 parmesan cheese

2 egg yolks

1 whole egg

3 chicken breasts



First, prepare your spaghetti squash. Cut and de-seed squash, drizzle with olive oil and sprinkle with salt and pepper. Bake at 350 degrees until soft. In a separate baking dish, place the chicken and drizzle with olive oil, salt and pepper.

Next, cook your bacon slices over medium heat. Once it is cooked, remove and place on a paper towel. Using the same skillet, add your garlic and onion. Sauté over medium heat for 4 minutes stirring occasionally. Add your chicken stock to the skillet and reduce heat to low. Allow chicken stock to reduce for about 15 minutes.

Once this is reduced and your spaghetti squash is baked, scrape the squash into the skillet. In a separate bowl beat the egg yolks and egg together. Add your parmesan cheese to that bowl and whip it in to the eggs. Add the egg and cheese mixture to the skillet with the squash and reduction. Stir together and continue to cook over low heat.

Meanwhile, remove your chicken from the oven once it is finished baking and slice it. Dice your bacon slices to sprinkle on top of your “pasta”. Add your pasta to a bowl, sprinkle with cheese and add your sliced chicken.