Description
This Best-Ever Chicken Carbonara recipe brings together tender strips of chicken and crispy bacon tossed with perfectly cooked fettuccine in a creamy, Parmesan-infused egg sauce. With a touch of garlic and fresh parsley, this classic Italian dish is elevated to a hearty and satisfying meal that’s ready in just 30 minutes.
Ingredients
Scale
Pasta
- 12 oz. fettuccine (or spaghetti, bucatini, linguine, or capellini)
Protein & Flavorings
- 4 slices bacon
- 1/2 lb. boneless, skinless chicken breasts, cut into strips
- 3 cloves garlic, minced
Seasonings & Sauce
- Kosher salt and 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 according to package directions until al dente. Drain the pasta while reserving 1/2 cup of the cooking water, then return the pasta to the pot to keep warm.
- Cook the Bacon: Heat a large skillet over medium heat and cook the bacon slices for about 5 minutes until they begin to crisp. Add the minced garlic and sauté for another 2-3 minutes until fragrant. Remove the bacon and garlic mixture to a bowl and drain half of the fat from the skillet.
- Cook the Chicken: Raise the heat to medium-high, add the chicken strips to the skillet, season with kosher salt and freshly ground black pepper, and cook for about 10 minutes until the chicken is golden brown and cooked through.
- Combine Bacon and Pasta: Reduce the heat to low. Return the cooked bacon and garlic to the skillet and toss with the chicken. Add the cooked pasta to the skillet and toss everything until well combined and heated through.
- Prepare the Carbonara Sauce: In a small bowl, beat together the eggs, Parmesan cheese, and chopped parsley. Pour this mixture over the pasta in the skillet, tossing quickly and continuously to coat the pasta evenly without scrambling the eggs. Gradually add the reserved pasta water a little at a time until a creamy sauce forms.
- Garnish and Serve: Garnish the carbonara with additional freshly grated Parmesan and chopped parsley. Serve immediately while hot and creamy.
Notes
- Be sure to toss the pasta with the egg mixture off the heat or on very low heat to avoid scrambling the eggs.
- Reserved pasta water is key to adjusting the sauce consistency; add gradually until desired creaminess is achieved.
- You can substitute the chicken breasts with pancetta or guanciale for a more traditional carbonara.
- Freshly grated Parmesan yields the best flavor and melts more smoothly than pre-grated varieties.
- Use kosher salt for seasoning pasta water and chicken for balanced seasoning.
