Chicken Carbonara recipe

Ingredients

  • 2 tablespoons olive oil
  • 2 boneless, skinless chicken breasts, sliced into strips
  • Salt and black pepper, to taste
  • 4 slices bacon, chopped
  • 3 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 2 large eggs
  • 1/2 cup heavy cream (optional, for a creamier version)
  • 12 oz (340g) spaghetti or pasta of choice
  • 1/4 cup chopped parsley (optional, for garnish)
  • Extra Parmesan for topping

Instructions

  1. Cook the Pasta:
    Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest.
  2. Cook the Chicken:
    In a large skillet, heat olive oil over medium heat. Season chicken with salt and pepper. Sauté until fully cooked and golden brown. Remove and set aside.
  3. Cook the Bacon:
    In the same skillet, cook chopped bacon until crispy. Remove bacon and set aside, leaving the fat in the pan.
  4. Add Garlic:
    Add minced garlic to the bacon fat and cook for about 30 seconds until fragrant (do not burn).
  5. Prepare the Sauce:
    In a bowl, whisk together eggs, Parmesan cheese, and heavy cream (if using).
  6. Combine Everything:
    Return pasta to the skillet with garlic, then quickly add the egg-Parmesan mixture. Stir vigorously to coat the pasta, adding reserved pasta water as needed to create a creamy sauce. Add in chicken and bacon.
  7. Serve:
    Serve immediately, topped with extra Parmesan and parsley if desired.

Let me know if you’d like a no-cream traditional version or a video-friendly short version too!

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