Creamy Chicken Carbonara 🍝✨
A luscious twist on the classic pasta carbonara—tender chicken, crispy bacon, and silky egg-cheese sauce cling to al dente spaghetti. Ready in 25 minutes!
Ingredients (Serves 4)
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12 oz (340g) spaghetti or fettuccine
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2 large eggs + 2 egg yolks, room temp
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1 cup (100g) grated Parmesan or Pecorino Romano
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4 slices bacon or pancetta, diced
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1 lb (450g) chicken breast, cubed
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3 garlic cloves, minced
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½ tsp black pepper (freshly cracked)
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½ cup (120ml) pasta water (reserved)
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2 tbsp fresh parsley, chopped
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Salt to taste
Instructions
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Cook pasta: Boil spaghetti in salted water until al dente. Reserve ½ cup pasta water, then drain.
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Whisk sauce: In a bowl, beat eggs, yolks, Parmesan, and black pepper. Set aside.
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Crisp bacon: In a large skillet, cook bacon until crispy. Remove, leaving fat in pan.
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Sear chicken: In the same pan, cook chicken until golden (5-6 mins). Add garlic, cook 30 secs. Remove from heat.
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Combine: Off heat, add hot pasta to the skillet. Quickly toss with egg sauce, stirring constantly. Add pasta water as needed for creaminess.
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Finish: Stir in bacon and parsley. Serve immediately with extra Parmesan.
Pro Tips
✔️ Avoid scrambled eggs: Toss pasta off heat to gently cook the sauce.
✔️ Substitutions: Use shrimp or mushrooms for a twist.
✔️ Extra creamy: Add 2 tbsp heavy cream to the egg mix.
Indulge while it’s hot! 😋🔥
Want a lighter version? Swap bacon for turkey bacon and add peas!