Creamy Chicken Carbonara (Print)
Italian-style chicken and bacon pasta with a creamy egg-Parmesan sauce. Done in 35 minutes.
# Ingredients:
→ Noodles & Proteins
01 -
2 chicken breasts, boneless and skinless, cut into strips
02 -
4 pieces of bacon, chopped small
03 -
8 oz of fettuccine (or spaghetti)
→ Creamy Sauce
04 -
2 big eggs
05 -
1/2 cup shredded Parmesan cheese
06 -
1/2 cup thick cream
→ Spices & Oil
07 -
A tablespoon of olive oil
08 -
3 garlic cloves, finely chopped
09 -
Some salt (adjust to your taste)
10 -
1 tsp ground black pepper
→ For Topping
11 -
Chopped fresh parsley
12 -
Extra Parmesan cheese for sprinkling
# Steps:
01 -
Salt your water and bring it to a boil. Cook noodles until soft but firm. Save 1/2 cup of the water before draining.
02 -
In a big pan, fry the diced bacon until it crisps up. Scoop it out and leave the drippings in the skillet.
03 -
Heat olive oil in the bacon grease, then cook chicken strips for around 5-7 minutes until they brown nicely. Sprinkle with salt and black pepper. Put aside.
04 -
Using the same pan, lightly cook garlic for a minute. Whisk cream, eggs, cheese, and pepper separately in a bowl.
05 -
Take the skillet off the heat. Add the pasta and quickly mix in the egg sauce. Stir in the bacon, chicken, and, if necessary, a splash of pasta water. Top with parsley and extra cheese.
# Notes:
01 -
Hold onto some pasta water to tweak the sauce texture.
02 -
Don’t add the eggs while the pan’s super hot to avoid scrambled eggs.
03 -
Feel free to use already cooked or leftover chicken if you’ve got it.