Description
A creamy and delicious Chicken Carbonara recipe featuring tender chicken, crispy bacon, and a rich Parmesan-egg sauce served over perfectly cooked spaghetti or fettuccine. This comforting Italian-American classic is easy to prepare on the stovetop and makes a satisfying main course for family dinners or special occasions.
Ingredients
Scale
Pasta
- 12 ounces spaghetti or fettuccine
Protein and Flavorings
- 1 tablespoon olive oil
- 4 slices bacon, chopped
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- 3 cloves garlic, minced
Sauce
- 3 large eggs
- 1 cup freshly grated Parmesan cheese
- 1/2 cup heavy cream (optional for extra richness)
Seasonings and Garnish
- Salt and black pepper to taste
- 1/2 teaspoon crushed red pepper flakes (optional)
- Chopped fresh parsley for garnish (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the spaghetti or fettuccine until al dente, usually about 8-10 minutes. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
- Cook the Bacon: In a large skillet over medium heat, heat the olive oil and add the chopped bacon. Cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
- Cook the Chicken: In the same skillet with the bacon fat and olive oil, add the chicken pieces. Cook over medium heat for 6–8 minutes until browned and cooked through, stirring occasionally. Add the minced garlic and cook for an additional minute until fragrant.
- Prepare the Sauce: In a mixing bowl, whisk together the eggs, freshly grated Parmesan cheese, and heavy cream if using. Season the mixture with a pinch of salt and a generous amount of freshly ground black pepper.
- Combine Pasta and Sauce: Reduce the skillet heat to low. Add the cooked pasta back into the pan with the chicken. Slowly pour the egg and cheese mixture over the pasta while tossing quickly and continuously to coat the noodles evenly and prevent the eggs from scrambling.
- Adjust Consistency: Gradually add the reserved pasta water a little at a time, stirring constantly, until the sauce reaches a creamy consistency that coats the pasta nicely.
- Finish and Serve: Stir in the crispy bacon pieces and adjust seasoning with additional salt and pepper if needed. Garnish with chopped fresh parsley and crushed red pepper flakes if desired. Serve immediately for best taste and texture.
Notes
- Use freshly grated Parmesan cheese for the best texture and flavor, avoiding pre-grated varieties that contain anti-caking agents.
- For a lighter version of the dish, omit the heavy cream and rely solely on eggs and pasta water to create the sauce, preserving the traditional carbonara style.
- Serve the dish with a fresh green salad or garlic bread for a complete and satisfying meal.
- Be sure to toss the pasta quickly with the egg mixture off direct heat to prevent scrambling the eggs and ensure a silky sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 620
- Sugar: 2g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 210mg
