Description
Creamy Italian classic Chicken Carbonara elevates pasta night with silky sauce and crispy pancetta. Rich parmesan, tender chicken, and perfectly al dente pasta create a comforting meal that welcomes you to savor each delicious bite.
Ingredients
Scale
Protein:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 slices bacon, chopped
- 2 large eggs
Pasta and Base:
- 8 ounces (226 grams) spaghetti or fettuccine
- 2 tablespoons olive oil
- 3 cloves garlic, minced
Cheese and Seasoning:
- 1 cup grated Parmesan cheese
- ½ cup heavy cream (optional, for extra creaminess)
- Salt and pepper, to taste
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a rolling boil and cook pasta until it reaches a tender yet firm texture, then drain and set aside.
- Carefully season chicken breasts with a blend of salt and black pepper. Heat olive oil in a spacious skillet over medium-high temperature and sear chicken until golden and fully cooked, approximately 6-7 minutes per side. Transfer to a cutting board, allow to rest briefly, then slice into elegant strips.
- Utilize the same skillet to render bacon pieces until they transform into crispy, caramelized morsels. Extract bacon using a slotted spoon and deposit onto paper towels to absorb excess grease.
- Create the signature carbonara sauce by whisking eggs, rich cream, and aged Parmesan cheese in a mixing bowl. Season with a delicate balance of salt and pepper. Introduce minced garlic to the skillet’s remaining bacon drippings, sautéing until aromatic.
- Reduce heat to low and gently incorporate the egg mixture, stirring continuously to prevent unwelcome curdling. Allow sauce to gradually thicken and develop a luxurious consistency.
- Introduce sliced chicken and pasta into the skillet, meticulously coating each strand with the velvety sauce. Fold in crispy bacon fragments, ensuring an even distribution of flavors.
- Finish the dish by sprinkling freshly chopped parsley and an additional dusting of Parmesan cheese. Serve immediately while piping hot, celebrating the harmonious blend of textures and tastes.
Notes
- Prevent sauce curdling by tempering eggs with a small amount of hot skillet drippings before adding to pan, slowly whisking to gradually raise egg temperature.
- Slice chicken against the grain for maximum tenderness and ensure it’s fully cooked but not dried out by using a meat thermometer to check internal temperature reaches 165°F.
- Use high-quality Parmesan cheese and freshly ground black pepper for authentic flavor depth, grating the cheese just before adding to enhance its rich, nutty profile.
- Create a lighter version by substituting half-and-half for heavy cream and using turkey bacon or lean pancetta to reduce overall fat content while maintaining delicious taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 200 mg