Chicken Carbonara
A creamy, flavorful Italian classic featuring tender chicken, crispy bacon, and rich Parmesan sauce—perfect for cozy dinners or special occasions.
Equipment
- Large pot, Skillet, Mixing bowl, Whisk and Tongs
Ingredients
- 8 oz spaghetti or linguine
- 4 boneless, skinless chicken breasts cubed
- 4 large eggs
- 1 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 4 slices of bacon cooked and crumbled
- 2 cloves garlic minced
- Salt and black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil.
- Cook the spaghetti until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Heat a skillet over medium-high heat. Cook cubed chicken for 5–7 minutes until fully cooked. Remove and set aside.
- In a bowl, whisk eggs, Parmesan cheese, heavy cream, salt, and pepper.
- Slowly stir in reserved pasta water to the egg mixture to temper it.
- Pour the egg mixture into the hot pasta, mixing constantly to avoid curdling.
- Toss the cooked chicken, bacon, and pasta with the creamy sauce until well coated.
- Serve hot, garnished with additional Parmesan or parsley if desired.
Notes
Tips & Variations
- Use bucatini or fettuccine for a different pasta texture.
- Swap bacon with pancetta or prosciutto for a traditional twist.
- Add vegetables like peas or sautéed mushrooms for extra flavor.
- Avoid high heat while mixing the sauce to prevent curdling.
- Experiment with seafood (e.g., shrimp) for a unique variation.
Storage & Reheating
Storage:- Cool leftovers completely before storing in an airtight container.
- Keep in the fridge for up to 3–4 days.
- Reheat pasta gently in a skillet over medium heat with a splash of water or broth to restore creaminess.
- Avoid microwaving, as it can make the sauce curdle.