Chicken Carbonara Pasta Delight (Print)
A comforting pasta dish with sautéed chicken, crispy bacon, and creamy Parmesan sauce for a perfect weeknight dinner.
# What You'll Need:
→ Pasta
01 -
340g (12 oz.) fettuccine
→ Protein
02 -
4 slices bacon
03 -
225g (1/2 lb.) boneless skinless chicken breasts, cut into strips
→ Aromatics & Seasonings
04 -
3 cloves garlic, minced
05 -
Kosher salt
06 -
Freshly ground black pepper
→ Sauce
07 -
4 large eggs, beaten
08 -
180g (3/4 cup) freshly grated Parmesan, plus more for garnish
09 -
80ml (1/3 cup) freshly chopped parsley, plus more for garnish
# How to Make It:
01 -
In a large pot of salted boiling water, cook fettuccine according to package directions until al dente. Drain, reserving 120ml (1/2 cup) pasta water, and return pasta to pot.
02 -
Meanwhile, in a large skillet over medium heat, cook bacon for 5 minutes. Add garlic and continue cooking until bacon is crispy, 2 to 3 minutes more. Transfer to a bowl and drain half the fat from skillet.
03 -
Add chicken strips to the same skillet and increase heat to medium-high. Season generously with salt and pepper. Cook, flipping halfway through, until no longer pink, about 10 minutes.
04 -
Reduce heat to low and return bacon mixture to skillet. Toss with the chicken, then add cooked pasta and combine thoroughly.
05 -
In a small bowl, beat together eggs, Parmesan, and parsley. Season with salt and pepper.
06 -
Pour egg mixture over the pasta and toss until evenly coated. Add a couple tablespoons of reserved pasta water until creamy. Add more pasta water by the tablespoonful as necessary to achieve desired consistency.
07 -
Garnish with additional Parmesan and parsley. Serve immediately while hot.
# Additional Notes:
01 -
For best results, add the egg mixture to pasta off the heat to prevent scrambling. The residual heat will gently cook the eggs into a silky sauce.
02 -
You can substitute spaghetti, bucatini, linguine, or capellini if fettuccine is unavailable.