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.
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.