Chicken Carbonara with Four Cheeses

1. 1

   Assemble all ingredients.

2. 2

   Put the bacon in a large skillet and cook over medium-high heat, turning now and then, until evenly browned, about 10 minutes.

3. 3

   Drain the bacon slices on paper towels. Once cool enough to handle, chop them into small pieces.

4. 4

   Bring a large pot of lightly salted water to a boil. Add the penne and olive oil; cook, stirring occasionally, until tender yet still slightly firm, about 8 minutes.

5. 5

   While the pasta cooks, melt the butter in a large, deep skillet over low heat. Add the chopped bacon, the garlic, and 1 teaspoon pepper; cook, stirring, until fragrant, 2 to 3 minutes.

6. 6

   Raise the heat to medium, add the chicken, and cook until the chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes.

7. 7

   Add the whipping cream, Parmesan-Romano cheese, and the remaining 2 teaspoons pepper to the skillet. Stir and cook until heated through, about 3 minutes. Add the Colby-Jack cheese and stir until melted. Stir in the beaten eggs and bring to a simmer.

8. 8

   Add the drained pasta and stir until it is coated with the sauce.

• Calories 880.65 kcal High
• Protein 54.49 g Good Source
• Carbs 23.68 g Moderate
• Total Fat 61.37 g High
• Saturated Fat 30.53 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 253.61 mg High
• Sodium 2101.04 mg High
• Fiber 3.09 g Moderate
• Sugar 2.53 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 458.38 mg Good Source
• Iron 1.75 mg Low Source
• Potassium 62.74 mg Low Source
• Vitamin A 127.82 mcg_rae Moderate
• Vitamin C 0.35 mg Low Source
• Vitamin D 1.12 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Garlic 🧄