If you’re craving a luscious, comforting pasta dish that feels like a warm hug from the inside out, you’ve got to try this Creamy Italian Chicken Carbonara with Smoky Bacon Recipe. It’s a delicious twist on the classic carbonara, featuring tender chicken and crispy smoky bacon mingled with a velvety sauce of eggs, cream, and Parmesan. Tossed with perfectly cooked linguine and bursts of sweet peas, this dish is a symphony of flavors and textures that’s perfect for any night you want to impress or indulge.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role. From smoky bacon to fresh garlic, each one enhances the dish’s character, ensuring every bite bursts with flavor and the creamy texture stays delightfully smooth.
- 400 g linguine or spaghetti: The classic pasta choice that holds the sauce beautifully without overpowering it.
- 2 tablespoons olive oil: Adds richness and helps crisp up the bacon and brown the chicken perfectly.
- 200 g smoky bacon, chopped: Brings a deep, smoky undertone and crispy texture essential for that authentic Italian feel.
- 2 large chicken breasts, thinly sliced: Adds hearty protein and a tender bite that pairs beautifully with the creamy sauce.
- 3 cloves garlic, minced: Infuses the dish with aromatic warmth that elevates every mouthful.
- 3 large eggs: The base for the rich, creamy sauce that gives carbonara its signature silkiness.
- 100 ml heavy cream: Enhances the creaminess and gives the sauce body without being too heavy.
- 1 cup grated Parmesan cheese: Brings sharp, salty flavor while helping thicken and enrich the sauce.
- Salt and freshly ground black pepper, to taste: Essential seasonings that balance and brighten flavors.
- 1 cup frozen peas, thawed: Adds a pop of sweetness and a vibrant green color that livens up the plate.
- Fresh parsley, chopped, for garnish: Offers a fresh, herbal note and beautiful color contrast.
How to Make Creamy Italian Chicken Carbonara with Smoky Bacon Recipe
Step 1: Cook the Pasta to Perfection
Start by boiling a large pot of salted water. Cook the linguine or spaghetti until it’s al dente, just tender with a bit of bite left—this ensures the pasta will hold up wonderfully when mixed with the sauce later. Before draining, save a cup of the starchy pasta water; it’s your secret weapon for adjusting sauce consistency.
Step 2: Crisp Up That Smoky Bacon
Heat olive oil over medium heat and toss in your chopped smoky bacon. Cook it until it turns beautifully crispy and releases that irresistible bacon aroma. This step is crucial for giving the dish the signature smoky flavor and a satisfying crunch. Set the bacon aside on a paper towel to drain the excess fat.
Step 3: Brown the Chicken and Sauté Garlic
Using the flavorful bacon drippings left in the pan, add the thinly sliced chicken breasts. Cook until they develop a lovely golden color and are cooked through—this takes about 5 to 7 minutes. Toss in the minced garlic and sauté just until fragrant; the gentle garlic warmth will blend seamlessly with the smoky bacon and chicken.
Step 4: Whisk Together the Creamy Sauce
In a separate bowl, whisk the eggs, heavy cream, and grated Parmesan cheese into a silky mixture. Season with salt and freshly ground black pepper to taste, keeping in mind the bacon already adds saltiness. This sauce is what transforms the pasta into a rich, indulgent delight.
Step 5: Combine Pasta with Chicken, Bacon, and Peas
Reduce your pan’s heat to low, then add the drained pasta back into the pan along with the cooked bacon and thawed peas. This melds all the flavors and warms the peas through, adding both sweetness and color to the dish.
Step 6: Pour the Cream Sauce and Toss Gently
Slowly drizzle the egg and cream mixture into the pasta while stirring constantly over low heat. This gentle cooking ensures the eggs cook just enough to create a creamy sauce without scrambling. If it feels too thick, splash in the reserved pasta water bit by bit until your sauce reaches smooth, luscious perfection.
Step 7: Finish Mixing and Remove from Heat
Give everything a thorough toss so each strand of pasta is coated evenly in the luxurious sauce. Once creamy and well blended, take the pan off the heat to avoid overcooking the sauce and maintain that beautiful silky texture.
Step 8: Garnish and Serve Immediately
Transfer your Carbonara to plates, sprinkle a generous handful of chopped fresh parsley over the top for brightness and freshness, and offer extra Parmesan on the side for anyone who loves an extra cheesy touch. Serve while it’s still warm for the best experience.
How to Serve Creamy Italian Chicken Carbonara with Smoky Bacon Recipe
Garnishes
Fresh parsley is a must; it cuts through the richness with a clean, herbaceous note and gives a lovely visual pop of green. For an extra layer, freshly cracked black pepper and a little more grated Parmesan can elevate the dish even further.
Side Dishes
This Carbonara pairs beautifully with a simple arugula salad dressed with lemon vinaigrette for some zesty contrast. Garlic bread or crusty Italian bread are also fantastic to soak up every last drop of the creamy sauce.
Creative Ways to Present
For a dinner party, serve the pasta in warm shallow bowls and scatter crispy bacon bits on top for crunch. You can also create small carbonara “nests” by twirling portions of pasta with a fork and garnishing each plate individually—fancy but fun!
Make Ahead and Storage
Storing Leftovers
Place any leftover Creamy Italian Chicken Carbonara with Smoky Bacon Recipe in an airtight container and refrigerate. It will keep well for up to 2 days without losing its creamy texture or flavor.
Freezing
While it’s best enjoyed fresh, you can freeze leftovers by packing the pasta tightly in a freezer-safe container. Thaw overnight in the fridge before reheating. Keep in mind that freezing might slightly change the texture, especially of the cream sauce.
Reheating
Reheat gently over low heat on the stove, adding a splash of milk or reserved pasta water to revive creaminess. Microwaving on medium power in short bursts also works well—just stir frequently to prevent curdling.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While linguine and spaghetti are traditional and hold the sauce well, feel free to experiment with fettuccine, penne, or even rigatoni. Just remember to adjust cook times accordingly.
Is it necessary to use heavy cream in the carbonara sauce?
Heavy cream adds richness and helps stabilize the sauce, making it extra smooth and creamy. You can skip it for a lighter version, but your sauce will be thinner and rely more on the eggs and cheese.
How can I prevent the eggs from scrambling when adding the sauce?
Make sure your pan is on the lowest heat possible when adding the egg mixture, and stir constantly. If the pan is too hot, the eggs will cook too quickly and scramble instead of forming a silky sauce.
Can I substitute bacon with pancetta?
Yes! Pancetta is actually more traditional in Italian carbonara and brings a similar, slightly different smoky-salty flavor. Either works beautifully depending on what you prefer or have on hand.
What’s the best way to thaw frozen peas for this dish?
The quickest method is to run them under cold water in a colander or leave them to thaw at room temperature. Avoid cooking frozen peas directly as they can release water and dilute the sauce.
Final Thoughts
Trust me when I say this Creamy Italian Chicken Carbonara with Smoky Bacon Recipe is a total game-changer for your weeknight dinners or any special occasion. It’s rich, flavorful, and surprisingly easy to pull together. Once you make it, you’ll want to share this cozy, heartwarming pasta dish with everyone you know—so go ahead, make it your new favorite!
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Creamy Italian Chicken Carbonara with Smoky Bacon Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 30m
- Total Time: 0h 45m
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Creamy Italian Chicken Carbonara with Smoky Bacon is a delightful twist on the classic carbonara recipe. Featuring tender chicken breasts, crispy smoky bacon, and a luscious sauce made from eggs, heavy cream, and Parmesan cheese, this dish is both rich and comforting. Paired with linguine or spaghetti and brightened by fresh peas and parsley, it’s a perfect meal for any pasta lover looking for a creamy and satisfying dinner.
Ingredients
Pasta
- 400 g linguine or spaghetti
Protein and Vegetables
- 200 g smoky bacon, chopped
- 2 large chicken breasts, thinly sliced
- 3 cloves garlic, minced
- 1 cup frozen peas, thawed
Sauce
- 3 large eggs
- 100 ml heavy cream
- 1 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
Other
- 2 tablespoons olive oil
- Fresh parsley, chopped, for garnish
Instructions
- Cook the Pasta: Fill a large pot with salted water and bring it to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- Cook the Bacon: In a large pan over medium heat, add the olive oil. Once hot, add the chopped smoky bacon. Cook until it becomes crispy, about 5-7 minutes. Remove the bacon from the pan and set it aside on a paper towel-lined plate.
- Cook the Chicken and Garlic: In the same pan with the bacon drippings, add the thinly sliced chicken breasts. Cook until they are browned and cooked through, approximately 5-7 minutes. Add the minced garlic and sauté for an additional 1 minute until fragrant.
- Prepare the Sauce: In a separate bowl, whisk together the eggs, heavy cream, and Parmesan cheese. Season with salt and pepper to taste.
- Combine Ingredients: Reduce the heat under the pan to low. Add the cooked pasta to the pan with the chicken and garlic, along with the reserved bacon and thawed peas.
- Add the Sauce: Slowly pour the egg and cream mixture over the pasta, stirring constantly. Ensure the heat is low to prevent the eggs from scrambling. If the sauce is too thick, gradually add the reserved pasta water until the desired creaminess is achieved.
- Mix Thoroughly: Mix everything thoroughly until the pasta is well-coated and the sauce is creamy and smooth.
- Serve: Remove the pan from heat and transfer the Carbonara to serving plates. Garnish with chopped fresh parsley for a burst of color and freshness.
- Enjoy: Serve immediately with extra grated Parmesan cheese on the side for those who wish to add more.
Notes
- Keep the heat low when adding the egg and cream mixture to avoid scrambling the eggs.
- Reserve some pasta water to adjust the sauce consistency as needed.
- Use freshly grated Parmesan for the best flavor and melt.
- Ensure the chicken breasts are thinly sliced for even cooking.
- For a gluten-free version, substitute pasta with gluten-free alternatives.
- Fresh parsley adds a nice color contrast and freshness as garnish.
