Goat Cheese and Asparagus Carbonara with Chicken

Have I told you how much I love food blogs? because I think I would be lost without them.

It’s true. Don’t ge tme wrong. A good cookbook goes a long way but there’s a never-ending supply of new, deliciousness with food blogs.

Enter goat cheese and asparagus carbonara with chicken.


This meal was delicious. I think both Little Miss and Little Man had 2 helpings.

So creamy, so yummy and super easy. It does dirty a bunch of dishes but it is totally worth it. I promise.

Goat Cheese and Asparagus Carbonara with Chicken

-Slightly adapted from Confections of a Foodie Bride


  • 2 Chicken breasts
  • 1/2 cup chicken broth
  • 1/4 cup lemon juice (fresh)
  • 1 lb asparagus
  • 3 cloves garlic, thinly sliced
  • Olive oil
  • Salt
  • Pepper
  • 8 oz linguine
  • 1 tsp olive oil
  • 4 slices thick-cut bacon, diced
  • 1/2 tsp freshly cracked black pepper
  • 2 eggs
  • 1 1/2 cups shredded Parmesan
  • ~2.5 oz goat cheese, crumbled


*Preheat oven to 425.

1. Cut chicken breasts in half and pound to the same thickness. Season with salt and pepper on both sides.

2. Heat olive oil in a skillet over medium-high heat. Make sure it gets nice and hot. Add chicken and sear for 2-3 minutes per side. Remove and set on a plate.

3. Turn heat down to medium and add chicken broth and lemon juice. Add chicken back to the pan, cover, turn heat to low and simmer until chicken is done (about 10 minutes).

4. While chicken is cooking put asparagus on a baking sheet, drizzle with olive oil, salt, and pepper. Bake for 10-15 minutes (depending on the size of your asparagus and how cooked you want them). Once done baking, cut stalks in half or in thirds.

5. While asparagus is baking cook pasta. (see note).

6. Heat 1 tsp olive oil over high heat and cook bacon until almost nice and crispy.

7. Drain off all but 1 Tbsp of the oil, add in black pepper and finish cooking bacon. Once completely crispy, drain on paper towels.

8. Grab 1 cup of pasta water and set aside. Drain pasta.

9. To a large bowl (big enough for entire recipe) add eggs, and Parmesan. Then add cooled bacon and goat cheese. Mix well.

10. Add a splash of hot pasta water to the bowl (to temper the eggs. You don’t want scrambled eggs). Then add pasta and stir to create a creamy sauce.

11. Add in asparagus and toss to coat. Add more water if the sauce is too thick.

Serve immediately.

*Note* You want to try to time the pasta just right so it’s done cooking when the bacon is done cooking. That way, it’s still nice and hot when you pour it into the bowl which helps melt the goat cheese.


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