Ultimate Chicken Carbonara Recipe – When you’re craving something cozy and hearty, nothing satisfies quite like a classic carbonara. This version gets an extra boost of protein with sautéed chicken breasts, making it an ideal quick and easy weeknight meal. Don’t have fettuccine? No worries! Spaghetti, bucatini, linguine, or capellini are all great alternatives. Enjoy your deliciously creamy dish!
Ingredients
- 12 oz. fettuccine
- 4 slices bacon
- 3 cloves garlic, minced
- 1/2 lb. boneless, skinless chicken breasts, sliced into strips
- Kosher salt
- Freshly ground black pepper
- 4 large eggs, beaten
- 3/4 cup freshly grated Parmesan, plus extra for garnish
- 1/3 cup freshly chopped parsley, plus extra for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Drain, reserving 1/2 cup of pasta water, and return the pasta to the pot.
- While the pasta cooks, heat a large skillet over medium heat. Add the bacon and cook for 5 minutes. Add the garlic and continue cooking until the bacon is crispy, about 2-3 more minutes. Transfer the bacon to a bowl, then drain half of the fat from the skillet.
- Add the chicken to the skillet and increase the heat to medium-high. Season generously with salt and pepper, then cook, flipping halfway through, until the chicken is no longer pink, about 10 minutes.
- Lower the heat and return the bacon to the skillet. Toss everything together, then add the cooked pasta, tossing until evenly combined.
- In a small bowl, whisk together the eggs, Parmesan, and parsley. Season with salt and pepper to taste.
- Pour the egg mixture over the pasta and toss to coat. Gradually add pasta water, a tablespoon at a time, until the sauce reaches a creamy consistency. Add more pasta water as needed.
- Garnish with extra Parmesan and parsley, then serve immediately. Enjoy!
