This Chicken Carbonara is a luxurious pasta dinner that takes just 15 minutes to prep! Perfectly cooked spaghetti noodles are tossed with crispy bacon and tender chicken in a silky smooth cream sauce.
2boneless, skinless chicken breasts(300-400 grams) cut into 1" pieces
2teaspoonsminced garlic(about 3 cloves)
4large eggs
½cupheavy whipping cream
¼cupshredded Parmesan cheese
½teaspoonsalt
¼teaspoonblack pepper
Instructions
Bring a large pot of salted water to a boil and add the spaghetti. Cook the spaghetti to al dente according to the package instructions.
Meanwhile, cook the bacon in a large skillet over medium-high heat until browned. Remove with a slotted spoon and set on paper towel to drain.
In the same skillet, cook the onion until softened. Add the chicken pieces and cook until done, about 5-7 minutes on medium high heat (checking that the internal temperature is 165 degrees F with a meat thermometer is the best way to know if it's done).
Add the garlic to the chicken and cook 1 minute. Turn off the heat but leave the skillet on the stove.
Drain the spaghetti, reserving 1 cup pasta water, and add pasta to the pan.
In a medium bowl, whisk together eggs, cream, Parmesan, salt and pepper.
Add bacon and egg mixture to pan, stir in ¼ cup pasta water and continue stirring and adding pasta water until the sauce comes together. If desired, you can turn the skillet on to medium-low heat to cook the sauce, though there is enough heat in the pan to cook the eggs.
Serve with fresh Parmesan and fresh chopped parsley if desired.
Notes
Tips:
Reserve the pasta water. Don't forget to set aside 1 cup of the pasta water. The starchy water is mixed into the sauce to create a thicker, creamier texture.
Cook the eggs carefully. Add the eggs to the pan with the heat off or on medium-low heat. If it's set too high, the eggs will scramble and the sauce will not be smooth.
Grate your own cheese. Pre-shredded cheeses contain an anti-caking agent that can result in a grainy texture. I recommend shredded your own cheese for a smoother sauce!
Storage:Leftovers will last in an airtight container in the fridge for 3-4 days. To reheat, warm on the stove with a splash of cream. I don't recommend freezing this pasta because the texture of the sauce will be affected.