Chicken Carbonara Recipe
Chicken Carbonara is a creamy, savory Italian-inspired dish that combines tender chicken, crispy pancetta (or substitute), and pasta in a rich, cheesy sauce made without cream.
Equipment
- - Large skillet
- - Medium saucepan
- Tongs
- Whisk
- Measuring cups and spoons
Ingredients
- **For the Pasta:**
- - 12 oz spaghetti or fettuccine
- - 1 tablespoon salt for pasta water
- **For the Chicken Carbonara:**
- - 2 tablespoons olive oil
- - 2 chicken breasts cut into bite-sized pieces
- - Salt and pepper to taste
- - 4 oz pancetta or turkey bacon diced
- - 3 garlic cloves minced
- - 2 large eggs
- - 1 cup freshly grated Parmesan cheese plus more for garnish
- - 1 teaspoon black pepper
- - 1/2 cup reserved pasta water
- - Fresh parsley chopped (for garnish)
Instructions
- #### 1. Cook the Pasta
- - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining.
- #### 2. Cook the Chicken
- - Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then cook until golden and fully cooked, about 6–8 minutes. Remove from skillet and set aside.
- #### 3. Sauté Pancetta and Garlic
- - In the same skillet, cook pancetta (or turkey bacon) until crispy. Add minced garlic and sauté for 1 minute, ensuring it doesn’t burn.
- #### 4. Prepare the Carbonara Sauce
- - In a bowl, whisk together eggs, Parmesan cheese, and black pepper until smooth.
- #### 5. Combine Pasta and Sauce
- - Return the cooked pasta to the skillet with the pancetta and garlic. Remove the skillet from heat and quickly pour in the egg mixture, tossing vigorously to coat the pasta. Slowly add reserved pasta water, a little at a time, until the sauce reaches your desired consistency.
- #### 6. Add Chicken
- - Stir in the cooked chicken, ensuring it’s evenly distributed.
- #### 7. Garnish and Serve
- - Top with fresh parsley and extra Parmesan cheese before serving warm.