The Best Chicken Carbonara Recipe: Classic Italian Pasta Dish

Creamy Chicken Carbonara is a popular pasta dish made with a creamy sauce made from eggs, cheese, and bacon or pancetta, and typically served with chicken.

The dish originated in Rome, Italy, and has since become a favorite around the world. The creamy sauce, which is made from eggs, cheese, and either bacon or pancetta, is poured over cooked spaghetti or another type of pasta and then mixed with the cooked chicken to create a delicious and comforting meal.

Ingredients :

2 boneless,
skinless chicken breasts,
cut into bite-sized strips 12–14 ounces linguine
4 strips thick-cut bacon (or pancetta),
chopped into 1/2 inch pieces 2 cloves garlic,
minced salt and pepper, to taste

CARBONARA SAUCE

4 eggs
3/4 cup grated parmesan cheese
1/3 c pasta water or more,
1/4 cup chopped fresh basil (plus more for garnish)
salt and pepper, to taste

Directions :

-Bring a large pot of salted water to a boil and cook linguine al dente. Reserve 1/2 cup of pasta water before straining.

-Combine eggs, Parmesan cheese, basil, and a pinch of salt and pepper in a medium bowl.

-Whisk thoroughly and set aside.

-Meanwhile, cook bacon in a cast iron skillet on medium heat until fully cooked, remove from the skillet and place on a paper towel lined plate to drain. Keep 1-2 tablespoons of bacon grease in the skillet and discard the rest.

-Add minced garlic and sliced chicken to the skillet. Season with salt and pepper and cook until chicken is fully cooked through, about 5-7 minutes.

-Return bacon to the skillet, add the warm linguine and toss with chicken and bacon. Turn the burner down to low and let the skillet cool for 2-3 minutes. If the skillet is too hot you run the risk of scrambling the eggs.

-Add egg mixture to the skillet and toss with the pasta until fully incorporated. Stir in 1/3 c or more of reserved pasta water until creamy.

-Serve immediately with extra Parmesan cheese and garnish with fresh basil

Tips:

Use high-quality ingredients, such as freshly grated parmesan cheese and thick-cut bacon or pancetta, to get the best flavor.
Cook the pasta al dente, meaning that it should still have a firm bite, so it can hold up to the creamy sauce.
Keep the heat low while making the sauce to prevent the eggs from scrambling.
If the sauce is too thick, you can add a little pasta water to thin it out.
For a healthier option, you can substitute the cream for milk or use turkey bacon instead of regular bacon.