Chicken Carbonara Recipe
This Chicken Carbonara blends crispy bacon, tender chicken, and creamy Parmesan sauce for a quick, comforting Italian meal. Fresh basil adds a vibrant twist to this rich, satisfying pasta dish.
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Calories: 706kcal
Servings: 6
Equipment
- Large pot for boiling pasta
- Large skillet or frying pan (preferably non-stick)
- Whisk or fork (for beating eggs)
- Grater (for Parmesan cheese)
- Knife and Cutting Board
- Tongs or pasta fork
Ingredients
- 2 boneless skinless chicken breasts cut into bite-sized strips
- 12-14 ounces linguine or spaghetti
- 4 strips thick-cut bacon guanciale or pancetta, chopped into 1/2 inch pieces
- 2 cloves garlic very finely grated
- 1-2 tablespoons chopped fresh basil
- salt and fresh cracked pepper to taste
Carbonara Sauce:
- 4 eggs (2 yolk only, 2 whole)
- 3/4 cup grated Parmesan cheese or Pecorino Romano
- salt and fresh cracked pepper to taste
- 1/3 cup heavy cream** optional, if preferred
Instructions
- Cook the linguine or spaghetti in salted boiling water until al dente, then drain.
- In a large skillet, cook bacon (or pancetta) until crispy. Add chicken strips and garlic; cook until chicken is done.
- In a bowl, whisk together eggs, Parmesan cheese, salt, pepper, and optional cream.
- Add the hot pasta to the skillet with chicken and bacon, tossing well. Remove from heat.
- Quickly pour the egg mixture over the pasta, tossing continuously to create a creamy sauce without scrambling the eggs.
- Stir in chopped fresh basil and season with more salt and pepper if needed. Serve immediately.
Nutrition
Calories: 706kcal | Carbohydrates: 37.2g | Protein: 91.4g | Fat: 20.7g | Saturated Fat: 7.4g | Cholesterol: 363mg | Sodium: 906mg | Potassium: 369mg | Sugar: 0.3g | Vitamin C: 1mg | Calcium: 181mg | Iron: 3mg