INTRODUCTON

Chicken Carbonara is a twist on the classic Italian carbonara, which traditionally uses pancetta or guanciale. By adding chicken, you get a leaner and equally delicious version of this creamy, savory pasta dish. Carbonara has a rich history rooted in Italy, and it’s become a beloved dish worldwide.

The History of Chicken Carbonara

The origins of carbonara are a bit mysterious. Some say it’s tied to Rome, where it was a dish made by coal miners (carbonari) due to its rich and comforting ingredients. The recipe was likely developed in the mid-20th century, combining eggs, cheese, and cured pork in pasta. The introduction of chicken to carbonara is a more modern twist, often used to provide a leaner protein, and it has become a popular variant in contemporary recipes.

Ingredients Breakdown

Chicken: Boneless, skinless chicken breasts or thighs work best. The chicken adds lean protein to the dish.
Pasta: Traditionally, spaghetti or fettuccine are used. You can also experiment with penne or rigatoni.
Eggs: The eggs create the creamy base of the sauce. You’ll typically use a combination of whole eggs and egg yolks for richness.
Parmesan Cheese: Freshly grated is best. You can also mix it with Pecorino Romano for a more tangy flavor.
Garlic: Provides aromatic depth to the dish.
Bacon or Pancetta: While traditional carbonara uses pancetta or guanciale, the addition of crispy bacon adds flavor and texture.
Heavy Cream (optional): Some recipes use a touch of heavy cream to make the sauce extra creamy, though it’s not part of the traditional recipe.
Black Pepper: Freshly ground black pepper is essential in carbonara, giving the dish a bit of bite.
Olive Oil: For cooking the chicken and bacon.

Step-by-Step Recipe:

Ingredients:

2 boneless, skinless chicken breasts (or thighs)
12 oz (340 g) pasta (spaghetti or fettuccine)
4 large eggs
1 cup freshly grated Parmesan cheese
1/2 cup crispy bacon (or pancetta), chopped
2 cloves garlic, minced
Salt and freshly cracked black pepper to taste
1 tbsp olive oil

Instructions:

Prepare the pasta: Cook the pasta in salted boiling water according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
Cook the chicken: Season the chicken breasts with salt and pepper. Heat olive oil in a large pan over medium heat. Add chicken and cook for 6-7 minutes per side, until golden brown and fully cooked. Let it rest for a few minutes before slicing into thin strips or bite-sized pieces.
Cook the bacon: In the same pan, add chopped bacon (or pancetta) and cook until crispy. Remove from the pan and set aside.
Prepare the egg mixture: In a mixing bowl, whisk together eggs, grated Parmesan, and black pepper. Set aside.
Make the sauce: In the same pan used for the chicken and bacon, add minced garlic and cook for 1 minute until fragrant. Add the cooked pasta to the pan. Pour a small amount of the reserved pasta water over the pasta to help form the sauce.
Combine the ingredients: Lower the heat and quickly toss in the egg mixture while stirring constantly. The residual heat will cook the eggs, creating a creamy sauce. Add the cooked chicken and bacon, then toss again.
Finish and serve: Adjust the sauce consistency with more pasta water, if needed. Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with extra Parmesan and black pepper if desired.

Tips for the Perfect Chicken Carbonara

Use fresh ingredients: Freshly grated Parmesan cheese and high-quality pasta will make the dish much more flavorful.
Don’t scramble the eggs: The key to a creamy carbonara is to toss the egg mixture with the pasta while it’s still hot but not too hot. Don’t let the eggs cook into a scramble; they should form a creamy sauce.
Reserve pasta water: The starchy pasta water is key to helping the sauce come together smoothly.
Balance the flavors: Add plenty of black pepper and a touch of salt for flavor without overwhelming the dish.

Variations and Customizations

Add Vegetables: You can add sautéed mushrooms, spinach, or peas to add more vegetables and flavor.
Switch Proteins: Try using turkey, shrimp, or even tofu for a different twist on the protein.
Make it Spicy: Add red pepper flakes or a dash of hot sauce to give your carbonara a spicy kick.
Make it Lighter: Use less cream (or skip it entirely) and opt for a leaner cut of chicken, like chicken breast.

Health Considerations and Nutritional Value

Calories: A typical serving of chicken carbonara contains around 600-700 calories, but this can vary based on ingredients.
Protein: The chicken and eggs provide a good amount of lean protein, which is great for muscle building and overall health.
Carbs: Pasta is the main source of carbohydrates in this dish. If you’re looking for a low-carb option, you can substitute with zucchini noodles or whole-grain pasta.
Fat: The heavy cream, cheese, and bacon can contribute a significant amount of fat, so you may want to adjust quantities based on dietary preferences.
Considerations: If you’re watching your cholesterol or fat intake, you can use egg whites instead of whole eggs or reduce the amount of cheese and bacon.

FAQ

1. Can I make Chicken Carbonara ahead of time?

Carbonara is best enjoyed fresh, as the sauce can break down when stored. However, you can prep the ingredients ahead of time and cook it just before serving.

2. Can I use cream in my Carbonara?

While traditional carbonara doesn’t use cream, many modern versions include it for extra creaminess. If you’re looking for a richer sauce, you can add a splash of cream.

3. Can I make this dish vegetarian?

Yes! You can easily swap the chicken for grilled vegetables like mushrooms, zucchini, or bell peppers, and replace the bacon with a vegetarian bacon substitute or omit it altogether.

4. How can I make Carbonara without eggs?

To make an egg-free carbonara, you could use a dairy-based sauce, such as a béchamel, or opt for a cashew cream for a dairy-free option.

Best-Ever Chicken Carbonara

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Prep Time 15

Cook Time 15

Total Time 30

Servings 6

Calories 706 kcal

Ingredients

12 oz. fettuccine
4 slices bacon
3 cloves garlic minced
1/2 lb. boneless skinless chicken breasts, cut into strips
Kosher salt to taste
Freshly ground black pepper to taste
4 large eggs beaten
3/4 cup freshly grated Parmesan cheese 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 the package directions until al dente. Drain, reserving 1/2 cup of pasta water, and return the pasta to the pot.
Cook the bacon:
Meanwhile, in a large skillet over medium heat, cook the bacon for about 5 minutes. Add the minced garlic and cook until the bacon becomes crispy, about 2-3 minutes more. Transfer the bacon and garlic to a bowl and drain half of the fat from the skillet.
Cook the chicken:
Add the chicken strips to the skillet and increase the heat to medium-high. Season generously with kosher salt and freshly ground black pepper. Cook, flipping halfway through, until the chicken is no longer pink in the center, about 10 minutes.
Combine ingredients:
Reduce the heat to low and return the bacon to the skillet. Toss everything together, then add the cooked pasta. Toss again until well combined.
Make the egg mixture:
In a small bowl, beat together the eggs, Parmesan cheese, and parsley. Season with salt and pepper to taste.
Create the creamy sauce:
Pour the egg mixture over the pasta and toss until the pasta is evenly coated. Add a couple of tablespoons of the reserved pasta water until the sauce becomes creamy (add more pasta water by the tablespoon as necessary to reach your desired consistency).
Garnish and serve:
Garnish with extra Parmesan and parsley. Serve immediately and enjoy!

Notes

Prep is key: Cutting the chicken and bacon before you start cooking will help the recipe move quickly and smoothly, making the process much more efficient.
Reserve pasta water: Be sure to reserve 1/2 cup of the starchy pasta water before draining the pasta. This water helps activate the egg and cheese mixture, creating a creamy sauce that evenly coats the pasta.
No protein? No problem!: You can omit the chicken or bacon for a simple, classic carbonara. The dish is just as delicious without the protein.
Classic carbonara doesn’t include cream: Traditional carbonara is made without cream, relying on eggs and cheese for its creamy texture. However, if you prefer a richer sauce, feel free to add a splash of heavy cream (optional).
Wine pairing: As with many Italian dishes, carbonara pairs beautifully with wine. For this dish, try a crisp, fruity white wine or a Chianti Classico for a perfect match.
Bacon vs. pancetta: Pancetta is often used as an Italian substitute for bacon. Both bacon and pancetta come from cured pork belly, so you can use either depending on availability and personal preference.

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