Description
Pasta perfection meets Italian tradition in this irresistible chicken carbonara that brings Roman culinary magic right to your kitchen. Creamy eggs, crispy pancetta, and tender chicken create a luxurious harmony of flavors you’ll savor with every delicious bite.
Ingredients
Scale
Main Protein Ingredients:
- 1/2 pound (0.45 kilograms) boneless skinless chicken breasts, cut into strips
- 4 slices bacon
- 4 large eggs, beaten
Pasta and Cheese Ingredients:
- 12 ounces (340 grams) fettuccine
- 3/4 cup (75 grams) freshly grated Parmesan cheese, plus more for garnish
Seasoning and Herb Ingredients:
- 3 cloves garlic, minced
- 1/3 cup (20 grams) freshly chopped parsley, plus more for garnish
- Kosher salt
- Freshly ground black pepper
Instructions
- Prepare a large pot of salted water and bring to a rolling boil. Cook fettuccine until perfectly al dente, maintaining a slight firmness. Carefully extract ½ cup of starchy pasta water before draining, which will be crucial for achieving a silky sauce texture.
- In a skillet over medium heat, render bacon until achieving a golden, crisp texture without burning. Once bacon reaches desired crispness, introduce minced garlic and sauté briefly to release aromatic flavors, approximately 2 minutes.
- Remove bacon and garlic, preserving a thin layer of rendered fat in the pan. Increase heat and add chicken pieces, cooking thoroughly until no pink remains, approximately 8-10 minutes. Season generously with salt and pepper during cooking.
- Meanwhile, create sauce mixture by whisking eggs, grated Parmesan, and chopped parsley in a separate bowl. Season the egg blend with subtle salt and pepper for enhanced depth.
- Reduce skillet heat, reintroduce crispy bacon to the pan with cooked chicken. Add drained pasta and immediately pour egg mixture, rapidly tossing to coat evenly. Maintain moderate temperature to prevent egg scrambling. Incorporate reserved pasta water gradually to develop a luxurious, creamy consistency.
- Transfer carbonara to serving plates, generously garnish with additional Parmesan and fresh parsley. Serve immediately while hot to preserve optimal texture and temperature.
Notes
- Always use room temperature eggs to prevent scrambling and ensure a smooth, creamy sauce that coats the pasta evenly.
- Reserve extra pasta water as a secret weapon for adjusting sauce consistency, adding silkiness and helping ingredients bind together perfectly.
- Cook bacon slowly to render fat and achieve optimal crispiness, which adds incredible depth of flavor and textural contrast to the carbonara.
- Consider using pancetta instead of bacon for a more traditional Italian approach, delivering a subtler, less smoky meat profile that complements the creamy sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 220 mg