Chicken carbonara pasta sauce could appear fine, however, this alimentary paste – filled with creamy Bacon Pecorino Romano cheese and egg sauce – solely takes a half-hour. A decadent dinner does not imply hours within the room with this alimentary paste, flat-topped with bacon-studded, creamy Pecorino Romano cheese and egg sauce.
- Heat large covered saucepot of salted water to boiling on high. Cook linguine as label directs.
- Meanwhile, in 12-inch skillet, cook bacon on medium 6 to 9 minutes or until browned and crisp. Sprinkle chicken with 1/4 teaspoon salt.
- Transfer cooked bacon to a paper towel. Add chicken to the same skillet with drippings. Increase heat to medium-high. Cook chicken 2 minutes or until just starting to turn opaque, stirring occasionally. Add shallot. Cook 2 minutes, stirring. Add garlic. Cook 1 minute or until chicken is cooked through (165 degrees F), stirring. Remove from heat; cool slightly. Crumble bacon.
- In a large bowl, whisk together eggs, Pecorino, and 1/4 teaspoon freshly ground black pepper until well combined. Add bacon and cooled chicken mixture to eggs.
- When pasta is cooked, drain well. Add to a large bowl with egg mixture, tossing to coat. Divide among 4 serving plates. Garnish with parsley, if desired.