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
Scale
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.
