Chicken Carbonara
A comforting and creamy Italian pasta dish featuring smoky bacon, tender chicken, and rich Parmesan cheese, perfect for any occasion.
Ingredients
Pasta and Main Ingredients
- 12 oz fettuccine
- 4 slices bacon Can substitute with turkey bacon or pancetta for different flavors
- 1/2 lb boneless skinless chicken breasts, cut into strips
Aromatics and Seasonings
- 3 cloves garlic, minced
- Kosher salt To taste
- Freshly ground black pepper To taste
Sauce Ingredients
- 4 large eggs, beaten
- 3/4 cup freshly grated Parmesan, plus more for garnish Freshly grated enhances flavor
- 1/3 cup freshly chopped parsley, plus more for garnish Can use other herbs as well
Instructions
Preparation
- In a large pot, bring salted water to a boil and cook the fettuccine according to package directions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water, and return it to the pot.
Cooking
- In a large skillet over medium heat, add the bacon and cook for about 5 minutes until crispy. Stir in the minced garlic and cook for an additional 2 to 3 minutes.
- Transfer the bacon using a slotted spoon to a bowl, draining half the fat from the skillet.
- Increase the heat to medium-high, add the chicken strips, season with salt and pepper, and cook until no longer pink in the center, about 10 minutes.
- Reduce heat to low, return the bacon to the skillet with the chicken, and toss together, then add the cooked pasta and mix until combined.
Final Assembly
- In a small bowl, whisk together the beaten eggs, Parmesan, and parsley, and season with salt and pepper. Pour this mixture over the pasta and toss quickly, adding reserved pasta water until the sauce reaches a creamy consistency.
- Serve immediately, garnishing with additional Parmesan and parsley as desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently, adding water or broth to revive creaminess. Avoid overcooking the pasta and mix the egg mixture quickly to prevent scrambling.