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Chicken Carbonara Pasta Recipe

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4.4 from 111 reviews

This classic Chicken Carbonara recipe is a rich and creamy pasta dish combining tender chicken, crispy bacon, and a luscious Parmesan and egg yolk sauce. Cooked to perfection with a silky sauce that clings to al dente fettuccine, it’s an elegant yet easy weeknight meal that brings Italian-inspired comfort to your table.

Ingredients

Pasta

  • 1 lb fettuccine pasta
  • Salt, for pasta water

Protein

  • 2 large chicken breasts, cut into bite-sized pieces
  • 6 strips bacon, chopped

Sauce

  • 4 large egg yolks
  • 1 cup freshly grated Parmesan cheese
  • 3 cloves garlic, minced
  • Salt and black pepper to taste
  • 1 tablespoon olive oil

For Garnish

  • Fresh parsley, chopped
  • Extra Parmesan cheese (optional)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package instructions. Before draining, reserve 2 cups of the pasta cooking water. Drain and set the pasta aside.
  2. Prepare the Bacon: In a large skillet over medium heat, cook the chopped bacon until it becomes crispy, about 5 to 7 minutes. Remove the crispy bacon with a slotted spoon and place it on a paper towel-lined plate to drain. Leave approximately 1 tablespoon of bacon fat in the skillet.
  3. Cook the Chicken: Season the chicken pieces with salt and black pepper. Add the tablespoon of olive oil to the bacon fat in the skillet and increase the heat to medium-high. Add the chicken to the pan and cook, stirring occasionally, until browned and cooked through, about 6 to 8 minutes. During the last minute, add the minced garlic and sauté until fragrant. Remove the skillet from heat.
  4. Prepare the Sauce: In a medium bowl, whisk together the egg yolks and freshly grated Parmesan cheese until smooth. Season generously with black pepper to taste.
  5. Toss Pasta with Sauce: Add the hot drained pasta to the skillet with the cooked chicken and garlic. Quickly pour the egg and cheese mixture over the pasta, tossing continuously to combine. Slowly add reserved pasta water in small increments while tossing constantly until the sauce thickens and coats the pasta evenly. The residual heat will gently cook the egg yolks, creating a creamy sauce without scrambling.
  6. Finish with Bacon and Seasoning: Stir the crispy bacon back into the pasta. Taste and adjust the seasoning by adding salt and black pepper as needed. Toss well.
  7. Serve: Plate the Chicken Carbonara immediately. Garnish with freshly chopped parsley and if desired, extra Parmesan cheese for an added touch of flavor and presentation.

Notes

  • Reserve pasta water carefully; it helps create a silky sauce by loosening it without adding extra cream.
  • Be sure to toss the pasta quickly with the egg mixture off heat to avoid scrambling the eggs.
  • You can substitute pancetta for bacon for a more traditional Italian flavor.
  • For a lighter dish, adjust the quantity of bacon or use turkey bacon.
  • Freshly grated Parmesan cheese is recommended for best texture and flavor.
  • If parsley is unavailable, basil or chives can be used as alternative garnish.

Find it online: https://mealsbykate.com/chicken-carbonara-pasta-recipe/