Chicken Carbonara Recipe
Carbonara is a classic Roman pasta dish believed to have originated in the mid-20th century. Traditionally made with eggs, cheese, pancetta, and pepper, it’s a simple yet flavorful recipe.
Equipment
- Large pot
- Large Skillet
- Mixing bowl
- Whisk
- Tongs
Ingredients
- Pasta: 12 oz spaghetti or fettuccine
- Chicken: 2 boneless, skinless chicken breasts (about 1 lb), diced
- Bacon: 6 slices, chopped
- Garlic: 3 cloves, minced
- Eggs: 2 large
- Parmesan cheese: 1 cup, grated (plus extra for garnish)
- Heavy cream: ½ cup (optional for extra creaminess)
- Salt and pepper: To taste
- Olive oil: 2 tbsp
- Parsley: Fresh, chopped (optional for garnish)
Instructions
- Cook the PastaBring a large pot of salted water to a boil.Cook the pasta according to package instructions until al dente.Reserve 1 cup of pasta water before draining and set the pasta aside.
- Prepare the Chicken and BaconHeat 1 tablespoon of olive oil in a large skillet over medium heat.Add diced chicken, season with salt and pepper, and cook until golden brown and fully cooked (about 6-8 minutes). Remove and set aside.In the same skillet, cook the chopped bacon until crispy. Remove and drain on paper towels, leaving about 2 tablespoons of bacon fat in the skillet.
- Make the SauceIn a mixing bowl, whisk together eggs, Parmesan cheese, and heavy cream (if using). Set aside.Lower the skillet heat to medium-low and add minced garlic to the bacon fat. Sauté for 1-2 minutes until fragrant.Return the cooked pasta to the skillet, tossing to coat in the garlic-bacon mixture.Remove the skillet from heat and slowly pour the egg mixture over the pasta, tossing quickly to prevent the eggs from scrambling.
- Combine and ServeAdd the cooked chicken and bacon back into the skillet, tossing everything together.Gradually add reserved pasta water, a few tablespoons at a time, to reach your desired sauce consistency.Season with additional salt and pepper if needed.Garnish with fresh parsley and extra Parmesan cheese.Serve immediately and enjoy!