Creamy Chicken Carbonara (Print Version)
# Ingredients:
→ Pasta & Proteins
01 -
8 oz spaghetti (or fettuccine)
02 -
2 boneless, skinless chicken breasts, sliced into strips
03 -
4 slices of bacon, diced
→ Sauce
04 -
2 large eggs
05 -
1/2 cup heavy cream
06 -
1/2 cup grated Parmesan cheese
→ Seasonings & Oil
07 -
3 cloves garlic, minced
08 -
1 teaspoon black pepper
09 -
Salt, to taste
10 -
1 tablespoon olive oil
→ Garnish
11 -
Fresh parsley, chopped
12 -
Extra Parmesan cheese
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve 1/2 cup pasta water before draining.
02 -
Cook diced bacon in large skillet until crispy. Remove bacon, keep grease in pan.
03 -
Add olive oil to bacon grease, cook sliced chicken 5-7 minutes until golden. Season with salt and pepper. Set aside.
04 -
Cook garlic in same skillet for 1 minute. Whisk eggs, cream, Parmesan, and pepper in separate bowl.
05 -
Off heat, add pasta to skillet. Pour in egg mixture, stir quickly. Add chicken, bacon, and pasta water if needed. Garnish with parsley and cheese.
# Notes:
01 -
Reserve pasta water to adjust sauce consistency
02 -
Remove pan from heat before adding eggs to prevent scrambling
03 -
Can use leftover or pre-cooked chicken