Grilled chicken carbonara

BY: ANDREA ALDEN

Do you still have bacon ends left over from your homemade bacon? OR do you have a craving for bacon but don't want to make pancakes or something similar? Then this first-class dish is just right for you. Grilled Chicken Carbonara with Homemade Bacon is a great way to use up leftover bacon, impress your guests, and make a delicious pasta dish in under an hour. Grilled chicken carbonara is one of those recipes that I've always avoided trying because it's quite difficult and it's easy to fail. Things CAN go wrong quickly, but if you prepare it correctly and everything works out, you will be rewarded for your efforts. Properly rewarded. Bacon.

INGREDIENTS

• 500 g fettuccine, cooked al dente
• 2 chicken breasts
• Salt and freshly ground pepper to taste
• 2 tbsp olive oil
• 1 cup bacon or 8 bacon strips, diced
• 1/2 onion, chopped
• 2 cloves of garlic, chopped
• 4 eggs
• 1 cup grated Parmesan cheese, plus some extra Parmesan for garnish
• 1 tbsp fresh chopped Italian parsley

PREPARATION

1. Once you get to step 5, everything has to happen quickly. For this reason, all ingredients should be prepared and ready to hand before cooking begins.
2. Coat grill grates with 1 tablespoon of oil and preheat grill to around 220 °C and prepare for indirect grilling.
3. Season the chicken breast on both sides with salt and freshly ground pepper as desired. A little garlic powder can also be added. Grill chicken breasts over direct heat until grill marks form on both sides. Then finish cooking the chicken breast over indirect heat.
4. Whisk eggs in a bowl and set aside. Put a pot of water to boil. While the water is heating, fry the bacon in a high-sided skillet over medium-high heat. Drain on kitchen paper, but reserve the bacon fat that has escaped.
5. Cook fettuccine until al dente. The noodles should be cooked when the vegetables are ready so that they can be added directly to the vegetable pan.
6. Sauté the onions in the bacon fat over medium heat until they become translucent. Add garlic and let simmer for another minute.
7. Drain the pasta and add it to the pan. Remove pan from fire. Mix the fettuccine with 1 tablespoon of olive oil and then add the eggs. Using rubber tongs, toss the noodles in the beaten eggs. Add Parmesan cheese and toss pasta until all pasta is coated with egg and cheese and creamy. Cut the chicken breast into slices and add to the pasta along with the bacon. Toss until all the pasta is covered by the chicken and bacon.
8. Serve immediately with the remaining Parmesan cheese and chopped parsley.

Grilled chicken carbonara with homemade bacon, who knew you could prepare a first-class gourmet recipe in less than an hour? Garlic-tasting and creamy and with lots of delicious bacon? What more could you want? This chicken carbonara doesn't store well, it doesn't stay creamy for long. That's why this dish should be eaten immediately. And no leftovers are kept. Let us know what your favorite pasta dish is. Write a comment. PRO TIP: Help! My pasta didn't stay creamy and looked more like scrambled eggs. Unfortunately, this cannot be undone. Either eat the pasta or start again. BUT, next time make sure the pasta is hot but the pan is off the fire. Remove the pan from the grill before adding the pasta. Also remember to use rubber-coated grill tongs to avoid damaging your frying pan.

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