Best Ever Chicken Carbonara (Print-Friendly Version)
Tender chicken, crisp bacon, Parmesan, and fettuccine come together for a deliciously creamy and hearty meal.
# What You’ll Need to Make This:
→ Main
01 -
340 g fettuccine
02 -
4 slices bacon
03 -
3 cloves garlic, minced
04 -
225 g boneless, skinless chicken breasts, cut into strips
05 -
Kosher salt
06 -
Freshly ground black pepper
07 -
4 large eggs, beaten
08 -
75 g freshly grated Parmesan cheese, plus extra for garnish
09 -
20 g freshly chopped parsley, plus extra for garnish
# How to Prepare:
01 -
Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Reserve 120 ml pasta water, then drain and return pasta to the pot.
02 -
In a large skillet over medium heat, cook bacon for 5 minutes. Add minced garlic and continue cooking until bacon is crisp, 2–3 minutes longer. Transfer bacon and garlic to a bowl, draining half of the rendered fat from the pan.
03 -
Add chicken strips to the skillet and increase heat to medium-high. Season with salt and pepper, and cook, turning halfway, until chicken is fully cooked and no longer pink, about 10 minutes.
04 -
Reduce heat to low. Return cooked bacon and garlic to the skillet with the chicken, tossing to combine. Add the cooked pasta and mix until evenly distributed.
05 -
In a small bowl, whisk together beaten eggs, grated Parmesan, and chopped parsley. Season with salt and pepper as needed.
06 -
Pour the egg mixture over the pasta in the skillet, tossing continuously to coat the pasta and form a creamy sauce. Add reserved pasta water by the tablespoonful as needed to achieve a smooth consistency. Serve immediately, garnished with extra Parmesan and parsley.
# Extra Tips:
01 -
For a silkier sauce, add pasta water gradually and toss quickly to avoid scrambling the eggs.