2 tablespoons butter
1 small red onion, chopped
1 small yellow onion, chopped
4 ounces Portobello mushrooms, chopped
4 cloves garlic, minced
7 ounces bacon, cooked and crumbled into large pieces
12 ounces chicken breast, grilled and sliced
2 cups heavy cream
1/4 cup Romano cheese
¼ cup Asiago cheese
salt and pepper, to taste
16 ounces penne
Sauté onions, mushrooms and garlic in butter until ingredients are soft and yellow onions are translucent. Add bacon and chicken, then add heavy cream. Bring mixture to a boil, then begin cooking penne separately.
Add cheeses, salt and pepper. Stir and let simmer 2 to 3 minutes. Drain penne, then add it to the Carbonara mixture and coat with sauce. Serve.
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