Four-Cheese Chicken Carbonara
I came up with this chicken carbonara penne recipe when I had to either cook up a 3-pound package of lean thick-cut bacon or throw it out (which was not going to happen). I happened to have everything else on hand anyway. I've had friends try this, and they loved it. I hope you do, too!
thick-cut bacon
1
(16 ounce) package
penne pasta
1
(16 ounce) package
olive oil
⅓
cup
butter
¼
cup
minced garlic
3
tablespoons
ground black pepper, divided
3
teaspoons
skinless, boneless chicken breasts, sliced
3
heavy whipping cream
2
cups
grated Parmesan-Romano cheese blend
1
cup
shredded Colby Jack cheese blend
1
cup
eggs, beaten
3
 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Chop into small pieces when cool enough to handle.
  Bring a large pot of lightly salted water to a boil. Add penne and olive oil; cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
  While pasta is cooking, melt butter in a large, deep skillet over low heat. Add chopped bacon, garlic, and 1 teaspoon pepper; sauté until fragrant, 2 to 3 minutes. Increase heat to medium, add chicken, and cook until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes.
  Add whipping cream, Parmesan-Romano cheese, and remaining 2 teaspoons pepper to the skillet. Stir and cook until heated through, about 3 minutes. Add Colby-Jack cheese and stir until melted. Stir in beaten eggs and bring to a simmer. Add drained pasta and stir until coated with sauce.
