Description
Creamy chicken carbonara is a rich and indulgent pasta dish made with tender chicken, crispy bacon, and a luscious egg-based sauce. This comforting recipe is quick to make and perfect for a weeknight dinner or a special occasion.
Ingredients
Units
Scale
- 12 oz (340g) spaghetti or fettuccine
- 2 tablespoons olive oil
- 1 lb (450g) boneless, skinless chicken breast, diced
- 4 oz (115g) bacon, diced
- 3 garlic cloves, minced
- 3 large eggs
- 1/2 cup grated Parmesan cheese (plus extra for garnish)
- 1/2 cup heavy cream (optional, for extra creaminess)
- 1/4 teaspoon salt (to taste)
- 1/4 teaspoon black pepper (to taste)
- 1/4 cup chopped fresh parsley (optional, for garnish)
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- Cook the Chicken and Bacon:
- Heat olive oil in a large skillet over medium heat. Add the diced chicken and cook for 5–7 minutes, or until golden and cooked through. Remove the chicken and set aside.
- In the same skillet, cook the bacon until crispy. Remove and drain on paper towels, leaving about 1 tablespoon of bacon fat in the skillet.
- Prepare the Sauce:
- In a bowl, whisk together the eggs, Parmesan cheese, and heavy cream (if using). Season with salt and pepper.
- Combine Pasta and Sauce:
- Reduce the skillet heat to low. Add the cooked pasta to the skillet with the reserved bacon fat and toss to coat.
- Slowly pour the egg mixture over the pasta, tossing constantly to prevent the eggs from scrambling. Use the reserved pasta water, a little at a time, to thin the sauce to your desired consistency.
- Add Chicken and Bacon:
- Return the chicken and bacon to the skillet, stirring to combine. Heat through for 1–2 minutes, ensuring everything is well coated in the sauce.
- Serve and Garnish:
- Divide the carbonara among plates and garnish with additional Parmesan cheese, black pepper, and fresh parsley. Serve immediately.
Notes
- For an authentic carbonara, omit the heavy cream and rely solely on the eggs and Parmesan for creaminess.
- Use pancetta instead of bacon for a more traditional flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid curdling the sauce.