Description
This Best-Ever Chicken Carbonara is a delightful twist on the classic Italian pasta dish, featuring tender chicken strips and crispy bacon combined with a creamy Parmesan and egg sauce. Ready in just 30 minutes, this hearty and comforting meal is perfect for a satisfying weeknight dinner.
Ingredients
Scale
Pasta
- 12 oz. fettuccine (or spaghetti, bucatini, linguine, or capellini)
Meat
- 4 slices bacon
- 1/2 lb. boneless, skinless chicken breasts, cut into strips
Others
- 3 cloves garlic, minced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 4 large eggs, beaten
- 3/4 cup freshly grated Parmesan, plus more for garnish
- 1/3 cup freshly chopped parsley, plus more for garnish
Instructions
- Cook the Pasta: In a large pot of salted boiling water, cook the fettuccine until al dente according to the package directions. Drain the pasta, reserving 1/2 cup of the pasta water, and then return the pasta to the pot.
- Cook the Bacon: In a large skillet over medium heat, cook the bacon for about 5 minutes until it starts to crisp. Add the minced garlic and cook for an additional 2-3 minutes. Transfer the bacon and garlic to a bowl, and drain half of the fat from the skillet.
- Cook the Chicken: Increase the heat to medium-high, add the chicken strips to the skillet, season with kosher salt and freshly ground black pepper to taste, and cook for about 10 minutes until the chicken is golden brown and cooked through.
- Combine Bacon and Pasta: Reduce the skillet heat to low, return the cooked bacon and garlic to the skillet, and toss with the chicken. Add the cooked pasta and gently toss everything together until well combined.
- Prepare the Carbonara Sauce: In a small bowl, beat together the eggs, freshly grated Parmesan, and chopped parsley. Pour this mixture over the pasta in the skillet and toss quickly to coat, adding the reserved pasta water gradually to create a creamy sauce without scrambling the eggs.
- Garnish and Serve: Garnish the pasta with additional Parmesan cheese and chopped parsley, then serve immediately while warm.
Notes
- Reserve some pasta water to adjust the sauce’s consistency and achieve a creamy texture.
- Use freshly grated Parmesan for the best flavor and texture.
- Cook the sauce on low heat and toss quickly to avoid scrambling the eggs.
- Substitute chicken breasts with thighs if preferred, adjusting cooking time accordingly.
- Use other pasta types interchangeably according to your preference.
- For a richer flavor, consider adding a splash of cream, though traditional carbonara uses only eggs and cheese.
