Four-Cheese Chicken Carbonara

Ingredients and Weight:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 pound bacon, cut into 1-inch pieces
• 16 ounces linguine or spaghetti pasta
• 1 cup grated Parmesan cheese
• 1/2 cup grated Gruyère cheese
• 1/2 cup grated Fontina cheese
• 1/4 cup grated Asiago cheese
• 3 large eggs
• 1/2 cup heavy cream
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Preparation Time:

• 15 minutes

Cooking Time:

• 25 minutes

Difficulty Level:

• 2 out of 5

Preparation Method Steps:

1. Cook the chicken and bacon in a large skillet over medium heat until golden brown. Drain and set aside.
2. Cook the pasta according to package directions.
3. In a large bowl, whisk together the Parmesan, Gruyère, Fontina, and Asiago cheeses.
4. In a separate bowl, whisk together the eggs and heavy cream.
5. Add the cooked pasta to the cheese mixture and stir to combine.
6. Add the chicken and bacon to the pasta mixture and stir to coat.
7. Gradually whisk the egg mixture into the pasta mixture until well combined.
8. Season with salt and pepper to taste.
9. Stir in the chopped parsley.

Nutritional Information:

• Calories: 600 per serving
• Fat: 30 grams
• Protein: 40 grams
• Carbohydrates: 60 grams

Dish Characteristics:

• Creamy and cheesy
• Savory and flavorful
• Perfect for a special occasion

User Comments:

• "This dish was absolutely delicious! The cheese sauce was so rich and flavorful, and the chicken and bacon added a nice touch of protein."
• "I was hesitant to make this dish at first because I'm not a big fan of carbonara, but I'm so glad I did! The four cheeses made it so creamy and delicious."
• "This was the best chicken carbonara I've ever had. It was so easy to make and everyone at the table loved it."

Special Precautions and Tips:

• Do not overcook the eggs, or they will become rubbery.
• If you don't have heavy cream, you can substitute with milk.
• To make a vegetarian version of this dish, simply omit the chicken and bacon.