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Best-Ever Chicken Carbonara

Best-Ever Chicken Carbonara

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Calories: 706
Ingredients Method Notes

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

Method
 

  1. Cook the pasta:
  2. 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.
  3. Cook the bacon:
  4. 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.
  5. Cook the chicken:
  6. 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.
  7. Combine ingredients:
  8. 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.
  9. Make the egg mixture:
  10. In a small bowl, beat together the eggs, Parmesan cheese, and parsley. Season with salt and pepper to taste.
  11. Create the creamy sauce:
  12. 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).
  13. Garnish and serve:
  14. 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.