Ingredients
Pasta
- Fettuccine (12 oz.):Fettuccine is the traditional choice for carbonara, but feel free to swap with spaghetti, bucatini, or any pasta you have on hand. The goal is to have a hearty pasta that can hold up to the rich sauce.
Protein and Flavor
- Bacon (4 slices):Crispy bacon adds smoky flavor and crunch, which perfectly complements the creamy carbonara sauce.
- Boneless Skinless Chicken Breasts (½ lb., cut into strips):This adds a hearty protein element to the dish, making it more filling and satisfying.
Garlic and Seasoning
- Garlic (3 cloves, minced):Fresh garlic brings aromatic depth and savory notes to the dish.
- Kosher Salt and Freshly Ground Black Pepper:These simple seasonings enhance the flavor of the pasta, bacon, and chicken.
Creamy Sauce
- Eggs (4 large, beaten):The traditional base for a carbonara sauce, eggs create a creamy texture without the need for heavy cream.
- Parmesan Cheese (¾ cup, freshly grated, plus more for garnish):Freshly grated Parmesan gives the sauce its signature salty, umami flavor.
- Freshly Chopped Parsley (⅓ cup, plus more for garnish):Parsley adds a fresh, herbal note that brightens the dish.
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the fettuccine and cook according to package directions until al dente, typically about 8-10 minutes.
- Drain the pasta, reserving ½ cup of the pasta water, and return the pasta to the pot.
Step 2: Cook the Bacon and Chicken
- While the pasta is cooking, heat a large skillet over medium heat.
- Add the bacon slices to the skillet and cook for 5 minutes, or until the bacon is crispy.
- Add the minced garlic to the skillet and cook for 2 to 3 minutes, until fragrant and the bacon is crispy.
- Transfer the bacon to a bowl and drain off half of the bacon fat from the skillet.
- Increase the heat to medium-high and add the chicken strips to the skillet. Season generously with salt and pepper.
- Cook the chicken, flipping halfway through, for about 10 minutes, until it is cooked through and no longer pink.
Step 3: Combine the Ingredients
- Reduce the heat to low and return the cooked bacon to the skillet with the chicken.
- Toss the bacon and chicken together, then add the cooked fettuccine to the skillet and toss until everything is evenly combined.
Step 4: Make the Creamy Sauce
- In a small bowl, beat together the eggs, freshly grated Parmesan, and chopped parsley. Season the mixture with a pinch of salt and pepper.
- Pour the egg mixture over the pasta in the skillet and toss until the pasta is fully coated. The heat from the pasta will gently cook the eggs and create a creamy sauce.
Step 5: Adjust the Sauce Consistency
- If the sauce is too thick, add a couple of tablespoons of the reserved pasta water, a little at a time, until the sauce reaches your desired consistency.
Step 6: Serve and Garnish
- Garnish the Chicken Carbonara with extra Parmesan and parsley for a fresh, flavorful finish.
- Serve immediately and enjoy!
Notes
- Use Fresh Parmesan:
Always use freshly grated Parmesan rather than pre-grated cheese for the best flavor and texture in your carbonara sauce. - Reserve Pasta Water:
The starchy pasta water is essential for creating a creamy, smooth sauce. Make sure to save at least ½ cup before draining the pasta. - Control the Heat:
When adding the egg mixture, make sure the pasta isn’t too hot or the eggs will scramble. Toss gently to create a silky sauce. - Bacon Variations:
If you’re not a fan of bacon, try pancetta or even turkey bacon for a lighter version. The key is to use something that will crisp up and add a smoky flavor. - Customize with Vegetables:
Feel free to add sautéed vegetables like spinach, mushrooms, or peas to the dish for an extra layer of flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 10 minutes