Chicken Carbonara Recipe

Start by cutting the bacon into pieces and browning in a large skillet. If you are using fresh chicken, cut and cook that as well - I used left over roasted chicken for this recipe.

In the meantime bring water to boil and cook pasta per instructions on the package.

While bacon is browning I cut the rest of the ingredients. I minced the garlic and cut the onion into 1/2" pieces. I used the top half of the asparagus and cut into pieces about 1" long. For help with cutting the perfect "tear-free" onion, see my article on How to Cut an Onion without Crying

Once the bacon is cooked, add the chopped onions and cook for 2-3 minutes. I like to add a little cracked pepper at this point.

When the onions have started to brown I add the minced garlic, asparagus, salt and red pepper flakes to taste, and stir. Then I add about 1 tablespoon of the pasta water and cover for 1-2 minutes so the asparagus gets tender. (If I had any white wine on hand I would have used that instead to de-glaze the pan and create some steam).

Once the pasta is cooked, drain and rinse with cold water, set aside.

Remove the lid from the skillet and turn down to low. Add your peas and cream, stirring well.

Let that thicken for a couple of minutes then add your cooked chicken, mix to coat.

Last but not least, stir in the pasta, mixing well - and serve! (You can add cheese if you like, but I left it out tonight)

This was a really delicious soup that I created when I was having a major Thai food craving.

Thai Chicken Soup Recipe