Description

Chicken Carbonara is a creamy, indulgent pasta dish combining tender chicken, crispy bacon, and spaghetti tossed in a rich, egg-based Parmesan sauce. A comforting and satisfying Italian-American classic.

Ingredients

Units Scale

12 oz spaghetti
2 tablespoons olive oil
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and pepper to taste
6 slices bacon, chopped
3 large eggs
1 cup grated Parmesan cheese
1/2 cup reserved pasta water
2 cloves garlic, minced
1/4 teaspoon black pepper
Chopped parsley for garnish (optional)

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Instructions

Cook spaghetti in salted water according to package directions. Reserve 1/2 cup pasta water, then drain and set aside.
Season chicken with salt and pepper. In a large skillet over medium heat, heat olive oil and cook chicken until golden and cooked through. Remove from pan and set aside.
In the same skillet, cook bacon until crispy. Remove bacon and discard most of the fat, leaving about 1 tablespoon. Add garlic and cook for 30 seconds.
In a bowl, whisk together eggs, Parmesan, and black pepper.
Return pasta to skillet with the bacon and garlic over low heat. Add chicken.
Remove skillet from heat and quickly stir in the egg and cheese mixture, tossing vigorously to coat and prevent scrambling. Add reserved pasta water a little at a time until sauce is creamy.
Serve immediately, garnished with chopped parsley and extra Parmesan if desired.

Notes

Make sure the pan is off heat before adding eggs to prevent scrambling.
Pancetta can be used instead of bacon for a more traditional flavor.
Use freshly grated Parmesan for best results.

Nutrition

Serving Size: 1 bowl
Calories: 580
Sugar: 2g
Sodium: 580mg
Fat: 28g
Saturated Fat: 9g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 38g
Cholesterol: 185mg