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Smoked Chicken Carbonara

The Smoke

Pound 1 large chicken breast ¼ inch thick with meat hammer
Salt lightly on both sides
Smoke approximately 2.5 hours with some well soaked apple chips.

(Chicken will still be partly raw; I store them in the freezer in zip locks and use them as I need them)

The sauce

Dice the chicken (¼ inch) and simmer with ½ cup dry white wine, 3 tsp apple cider vinegar, and half a red capsicum and one white stalk of celery diced supper fine.


In another pan fry half a pound of bacon and 1or 2 good sized onions all ingredients diced very fine. Fry then bacon until the bacon fat starts to get some color. Then add the onion, keep cooking it until starts to get translucent along the edges. Add 2 tablespoons of butter and a teaspoon of minced garlic, add lots and lots of freshly ground black pepper.

When the onions are clear and golden and before the garlic burns transfer it fat and all to the smoked chicken pot. (Don’t burn the bacon and onions but get as close as you can to burnt, that’s were the depth of flavor is.)

Fry a cup and a half of white mushrooms with some butter, olive oil and a few ounces of white wine with lots of ground black pepper and a clove of garlic. When the color is Smokey brown add to the chicken pot.

Add 2 pints of heavy cream and bring to a boil over medium heat. Grate some quality Parma cheese into the pot, about 1/3 of a cup keep stirring and when the cheese is melted and the sauce starts to get thick remove from heat and serve over the pasta of your choice.

Dice some fresh parsley for garnish and add some dried oregano when you sart cooking the pasta.


This is not a low cal healthy meal but it tastes great! The key is to not let anything burn but let it all get close!