Leunig's Bistro

CAVATAPPI CARBONARA

Cow HR

Executive Chef and Co-Owner, Donnell Collins, strives for local ingredients to give Leunig’s Bistro, not only its famous flavors but also its unique experience. Here she shares the recipe for their Cavatappi Carbonara. Taste it at Leunig’s Bistro or make it at home! Check back to enjoy more Monument Fresh Vermont recipes.

Roasted chicken and bacon lardons simmering on the stove. Step one in the Cavatappi Carbonara recipe shared by the chefs at Leunig's Bistro as one of their local Vermont recipes made with Monument fresh local heavy cream. Monument fresh heavy cream is added to roasted chicken and bacon lardons simmering on the stove. Step two in the Cavatappi Carbonara recipe shared by the chefs at Leunig's Bistro as one of their local Vermont recipes made with Monument fresh local heavy cream. Monument fresh heavy cream cooks down into a creamy sauce over roasted chicken and bacon lardons. Step three in the Cavatappi Carbonara recipe shared by the chefs at Leunig's Bistro as one of their local Vermont recipes made with Monument fresh local heavy cream. Roasted tomatoes and peas added. Step seven in the Cavatappi Carbonara recipe shared by the chefs at Leunig's Bistro as one of their local Vermont recipes made with Monument fresh local heavy cream. Cavatappi pasta added to sauce and tossed until evenly coated. Step eight in the Cavatappi Carbonara recipe shared by the chefs at Leunig's Bistro as one of their local Vermont recipes made with Monument fresh local heavy cream. Cavatappi pasta added to sauce and tossed until evenly coated. Step eight in the Cavatappi Carbonara recipe shared by the chefs at Leunig's Bistro as one of their local Vermont recipes made with Monument fresh local heavy cream.
  • Servings: 1
  • Prep: 10 minutes
  • Cook: 10 minutes
  • Total: 20 minutes
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INGREDIENTS

  • 1 sliced and roasted chicken breast
  • ¼ cup bacon lardons
  • 1½ cup heavy cream
  • ½ cup grated parmesan
  • ¼ cup grated manchego
  • 1 cup petite peas
  • ¾ cup oven roasted tomatoes
  • 2½ cup cavatappi pasta
  • Parsley and manchego to garnish

HOW TO MAKE IT

  1. Heat olive oil in pan to medium-high heat
  2. Add roasted chicken breast and bacon lardons to pan.
  3. Add salt and pepper to taste and let brown.
  4. Add Monument Farms Heavy Cream to pan and simmer.
  5. Reduce liquid to half.
  6. When thickened, add parmesan and manchego. Stir into sauce to melt.
  7. Add roasted tomatoes and peas. Stir into cream until heated to temperature.
  8. Add cavatappi pasta to sauce and toss until evenly coated.
  9. Serve warm.

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